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    Pumpkin and cumin soup

    Servings 6 persons, Preparation time 10 minutes, Cooking time: 40 minutes
    Vegetables
    Nut-free
    Hand Blender
    Lactose-free
    Thanksgiving
    30-60 minutes
    Starters and snacks
    Dairy-free
    Fruit
    Gluten-free

    Ingredients

    • 500g pumpkin
    • 1 onion
    • 2 cloves of garlic
    • 3 tablespoons of olive oil
    • 1 tablespoon of ground cumin
    • 2l chicken stock
    • 1/2 lemon

    Instructions

    • Peel the pumpkin, remove the seeds and slice into large chunks. Finely chop the onion and garlic.
    • Pour the chicken stock onto the vegetables in the saucepan and bring to boil. Leave to simmer for 30-40 minutes. Puree the soup in the saucepan with the hand blender. Add lemon juice, salt and freshly ground pepper to taste.
    • Heat the olive oil in a large saucepan. Gently fry the onion and garlic until light brown. Add the cumin and pumpkin pieces and bake the mixture briefl y until the cumin aroma becomes stronger.
    Pumpkin and cumin soup