Pumpkin soup with topping

Ingredients for 4 servings:

• 1 pumpkin(s), (Hokkaido-) handball-sized
• 4 m.-sized potatoes
• 1 vegetable onion(s)
• 2 tbsp, levelled oil, (coconut), virgin, liquid, or 1 heaped tbsp solid virgin coconut oil
• 250 ml dry white wine
• 500 ml broth
• 1 tsp, leveled salt
• 1 tsp, levelled pepper, from the mill
• 1 tsp, leveled paprika powder
• 1 tsp, leveled chili flakes, from the mill
• 1 handful of parsley, chopped
• some feta cheese, crumbled
• 1 handful of pumpkin seeds, roasted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

low-fat, healthy and delicious

Finely chop the onion and sauté in virgin coconut oil in a large pot over medium heat for 10 minutes. The onion should be translucent, but not brown. Meanwhile, finely chop the potatoes (peeled) and pumpkin (seeded, unpeeled). Add to the pot along with the onion. Pour in the broth and white wine and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Then puree. Season to taste with salt, pepper, paprika, and chili flakes (note: taste beforehand—depending on the broth, it may be quite salty). Topping: Serve with crumbled feta, chopped parsley, and pumpkin seeds. If you’re watching your calories, reduce the feta cheese. Note: I only use virgin coconut oil in the kitchen because it’s much healthier than other fats. Incidentally, with this small amount, the soup doesn’t taste of coconut at all. Virgin coconut oil can be found in health food stores or online.