Autumn pumpkin soup

You will need:

50 grams of butter
1 onion – chopped
2 garlic – chopped
1 tbsp turmeric
1 tsp salt
1 tsp chili flakes
1 Hokkaido pumpkin – diced
1 sweet potato – cut into cubes
1 medium carrot – cut into thick slices
1 liter of water
2 tbsp Herbamare

In a large saucepan, melt the butter and sweat the turmeric, slaw and chili flakes. Sweat the onion and garlic for a few minutes.

Add the pumpkin cubes, sweet potato and carrot to the pan and sauté with the other ingredients for a few minutes. Add water and stock and simmer the soup for 15-20 minutes until the vegetables are soft.

Blend the soup with a hand blender until you have reached your desired consistency. Some people like their soup to be coarse, while others like a soup that is more liquid.

 

Toppings for the soup:

Bacontern
Roasted pumpkin seeds
Grated cheddar cheese
Freshly cut herbs such as basil, coriander

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