UKook: Pumpkin soup
Pumpkin soup2 servings
1 medium-sized pumpkin 2 cloves of garlic 1 onion 5 tablespoons of cooking oil 1 tablespoon of creme fraiche Half of a Madame Jeanette pepper (available at the market) Salt Half a liter of water
Preparation time: 17 minutes
Considerations: vegetarian and gluten-free
Peel and chop the pumpkin into small sized pieces. Do the same with the onion, the ginger and the two cloves of garlic.
Add five tablespoons of oil to a deep, medium-sized pot and heat it up. Once the oil is warm, add the onion, ginger and garlic. Stir while letting it cook for four minutes until it turns golden-coloured. If you like it very spicy, you can add half of a Madame Jeanette pepper – this heat is only for the brave! Add the pieces of pumpkin and stir, and then cover the mix to cook for five minutes.
Once the pumpkin is soft, add the water (about half or three-fourths of a litre) and salt. Let the soup boil for another five minutes.
Using a handheld mixer, blend the soup until it is smooth. As a last touch, add one tablespoon of crème fraiche to make the mix nice and creamy. Be sure to taste it to check the amount of water and salt – you can always add more if you think it’s necessary. Serve with a crispy baguette. Now it’s your turn to enjoy this international recipe: bon appétit!
Did you like this recipe? Do you like cooking, too? If you are a RUG student, this is your chance to show off your culinary skills! Contact us at firstname.lastname@example.org with the name of the dish you’d like to make and your availability!