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Onion: 1, small (chopped)

Carrot: 1, large (chopped)

Garlic: 1 clove (chopped)

Celery: one 20 cm stem (chopped)

Pumpkin: 300g (chopped)

Chicken broth: 1 liter

Nutmeg: ¼ tsp

Red pepper: ¼ tsp

Black pepper: ½ tsp

Ginger powder:½ tsp

Salt: 1 tsp

Butter: 1 Tbsp

 

Make it this way:

1. Toss the chopped vegetable except for pumpkin in a stainless still pot and sear them with the butter until they become a little soft.

2. Add the pumpkin to the pot and keep searing for 5-6 minutes.

3. Add the chicken broth and let them cook on medium heat for 30 minutes.

4. Add the spices and let it cook for 10 more minutes.

5. With a hand blender, mix them well until you have a smooth soup.

6. Serve with toasted bread or soup bread.

 

 

 

 

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• Serving: Hot
• Vegetables
• Pumpkin
• Category: Appetizer
• Difficulty: Easy
• Calories: Low
• Cooking: On Stove
• Soup