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Cooking
Pumpkin Soup – the Tastiest Soup in Autumn Colours
· 4 servings
Chop the pumpkin and onion
Wash the pumpkin, cut it in half, scoop out the seeds and cut into cubes. In a splash of oil, sauté the onion until golden, then add the chopped pumpkin.
Add the potatoes
Let everything sauté a little, then add the potatoes cut into cubes, season with salt and pepper, and cover with water.
Blend
Cook until the potatoes are tender. 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 blended it.
Toasts
Cut slices from a ciabatta or other white bread and toast them in a toaster, oven, or pan. Rub with a clove of garlic and sprinkle lightly with grated Parmesan.