I've been trying some pumpkin recipes this year to make use of all the pumpkins we grew. So far, this soup is a new favourite.
400-500g pumpkin
1/2 yellow onion
1-2 cloves of garlic
100ml chicken stock
100ml oat milk (or any other type of milk)
1 tbsp celery
Salt
Black pepper
Just cook it all down until soft and then blend smooth. Done.
Topped with:
Heavy cream or sour cream
Paprika powder
Toasted pumpkin seeds
For the toasted pumpkin seeds, I washed and dried the seeds, let a pan get ripping hot, and then toasted them quickly under constant movement. A small amount of fat (peanut oil in this case) in the pan to finish helps salt stick to the seeds if desired.
