Pumpkin Soup

A delicious filling soup that warms your heart. Serve it with French bread loaf or whole grain rolls.

Ingredients

• 2 tbsp. olive oil
• 1 onion, chopped
• 3 garlic cloves, crushed
• 1 kg butternut pumpkin, sliced
• 500 g potatoes, sliced
• 1 l vegetable stock
• 200 ml low-fat milk
• 1 tsp. each salt and pepper
• a pinch of nutmeg

Steps

1. Heat the olive oil in a large pot and briefly roast the onions and garlic until golden.
2. Add the butternut, potatoes and vegetable stock, cover partially and allow to simmer on moderate heat for about 15 to 20 minutes until the vegetables are soft.
3. Add milk and spices and blend with an immersion blender until smooth.
4. Serve immediately.

Tip
My original recipe uses cream instead of low-fat milk, which makes the soup thicker and creamier. Feel free to go the traditional way, I simply replaced it here to reduce the fat and make the recipe healthier. But if you don’t need to count calories, the cream is not going to harm you. After all, you deserve a bit of luxury every now and then…

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