Pumpkin Soup – the Tastiest Soup in Autumn Colors
· 4 servings
Chop the pumpkin and onion
Wash the pumpkin, cut it in half, scoop out the seeds and cut it into cubes. In a little oil, sauté the onion until golden, then add the chopped pumpkin.
Add the potatoes
Let everything sauté for a bit, then add the potatoes cut into cubes, season with salt and pepper, and cover with water.
Blend it up
Cook until the potatoes are soft. Then blend with a hand blender, or mash with a potato masher, depending on how you like your soup. In our house, smooth and creamy wins, so I went with blending.
Toasts
Cut slices from ciabatta or another white bread and toast them in a toaster, oven, or pan. Rub with a clove of garlic and sprinkle lightly with grated parmesan.