Pumpkin soup

Pumpkin soup. Photo: Kornelija Ajlec


500 g winter pumpkin (Hokkaido pumpkins are best)

½ l beef/chicken stock

2 tablespoons butter

1 small onion

2 cloves of garlic

2 full tablespoons sour cream

1.5 dl cream




pumpkin oil for garnishing

First cook the pumpkin cut into smaller pieces in salted water (there should be enough water to cover the pumpkin). When the pumpkin turns soft, mash it into a puree, add the stock and mix.

Sauté the onion in butter and mix into the stock. To this add the crushed garlic and the two creams. Season the soup with nutmeg and pepper at the end.

When serving the soup, sprinkle it with pumpkin oil.  Some toasted bread cubes (croutons) can also be served with it.