Pumpkin soup is a authentic autumn dish, it’s quick to make, totally healthy and taste great.
3 tbsp olive oil
1 white onion, finely chopped
2 cloves of garlic, crushed
1 chili pepper, cleaned and very finely chopped
800 ml vegetable bouillon
Curry powder or coriander
Cut the pumpkin into quarters, remove the seeds and the stringy insides and set aside. Peel the segments and cut the flesh into pieces. Brown the onion, garlic and chilli pepper in the oil in a large pan. Add the pumpkin chunks and fry for a couple of minutes. Add the bouillon and leave to simmer for fifteen minutes. Season with curry powder and coriander, puree using the blender. It’s delicious with bread. Enjoy!
Photo: Monica Melsness