Pumpkin soup with buckwheat

Ingredients for 4 servings:

• 6 tbsp buckwheat
• Salt
• 1,500 ml water
• 500 g pumpkin flesh (Hokkaido)
• 1 m.-sized onion(s)
• 4 garlic cloves
• 2 stalk(s) Celery
• 2 tbsp lard
• 1 bay leaf
• 4 sprigs of thyme
• 1 tsp oregano, dried
• pepper
• 4 tbsp sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

very filling

In a covered pot, combine buckwheat with 1/2 liter of water and a pinch of salt. Cook over low heat for 30 minutes until soft – similar to rice. Chop the pumpkin flesh. Peel the onion and garlic. Clean, wash, and roughly chop the celery. Dice the onion and fry in the lard until golden brown. Chop the garlic and add it to the diced onion along with the remaining vegetables. Season everything with salt and sauté briefly. Then pour 1 liter of water over the vegetables. Add the bay leaf, thyme, and oregano and simmer for 25 minutes. Remove the bay leaf and thyme sprigs and purée the soup finely. Season generously with salt and pepper. Add the buckwheat to the soup and return to the heat. Ladle the soup into bowls and serve with 1 tablespoon of sour cream to each bowl.