Pumpkin Soup Recipe

Ingredients

- 200g pumpkin, cubed - 150-300ml vegetable or chicken stock - 25g onion, chopped - 1-2 cloves garlic, minced - 30-60ml cream or coconut milk (optional) - 5-15g olive oil or butter - 1-2g parsley or cilantro, for garnish - Salt and pepper, to taste - 5-10g pumpkin seeds, for garnish - A pinch of cinnamon, nutmeg, or cumin

Instructions

1. In a large pot, heat the oil or butter over medium heat. Add the chopped onion and minced garlic, sautéing until they are soft and translucent. 2. Add the cubed pumpkin to the pot and sauté for a few minutes, until it starts to soften. 3. Pour in the vegetable or chicken stock, ensuring that the pumpkin is covered. Bring to a simmer and let it cook until the pumpkin is completely soft, about 20-25 minutes. 4. Remove the pot from heat and use an immersion blender to puree the soup until smooth. If using cream or coconut milk, stir it in now. 5. Taste and season with salt, pepper, and your choice of spices like cinnamon, nutmeg, or cumin. 6. Serve hot, garnished with pumpkin seeds and parsley or cilantro, if desired.