Pumpkin Soup

The young lady was doing the household and a fairy Godmother appeared in front of her. She turned the pumpkin into a golden carriage, mice into horses and a rat into a coachman.  She also gave her a glamorous outfit to join the party and met her prince. A beautiful scene in the fairy tale Cinderella. Pumpkin is not only a transport, it's more than that. In fact pumpkin is very healthy and tasty. Treat yourself with a pumpkin soup and feel the magic of this orange vegetable. 



















Ingredients (4 servings)

1 pumpkin (around 1.2kg)
1 onion
2 cloves garlic
1 L chicken stock 

20 g flaked almond
125 ml crème fraiche

2 tbs olive oil
1 tbs paprika powder
Salt
Pepper

Special equipment 
Blender

Method

1. Preheat the oven. Spread the flaked almond on a baking tray with baking sheet. Bake it on
175°C for 8 minutes.

 















 


















2. Cut the pumpkin in halve. Remove the seeds and peel it with a sharp knife. 
    Cut the pumpkins in cubes. 

3. Slice the onion and chop the garlic. 


 



















4. Heat 2 tbs olive oil in the pan. Add garlic, onion and paprika powder and cook it for 2 minutes over medium heat. 


 
















5. Add pumpkin cubes and stir- fry for 2 minutes over high heat. 


 
















6. Put the pumpkin and pour the chicken stock in a soup pan. 

 

















7. Cook till the soup is boiling. Then put a lid on the soup pan and turn the heat low. Cook the soup for 15 minutes. 


 
















8. Turn the heat off and blend the soup until smooth.

9. Add a pinch of pepper and salt and taste it. 

10. Pour the soup in a bowl and put a dollop of crème fraiche in the middle of the bowl and some baked almond flakes on top.

11. Serve the soup with bread, cheese stick or soup stick. 

Note

* Be careful with preparing the pumpkin and blending the soup. 

* Replace the chicken stock into vegetable stock if you prefer a vegan soup.