John Myers
Ingredients for 4 servings:
- 800 g pumpkin(s) (Hokkaido)
- 3 garlic cloves
- 1 onion(s)
- 2 tbsp olive oil
- 1 sprig(s) rosemary
- 3 sage leaves
- 1 sprig(s) of thyme
- 750 ml vegetable stock
- salt and pepper
- Basil, fresh leaves, torn into pieces
- Balsamic vinegar
- Parmesan
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Wash the pumpkin thoroughly (do not peel it), divide it, remove the seeds and fibers, and cut it into approximately 2 cm cubes. Peel and press the garlic, peel and finely dice the onion. Sauté the garlic, onion, and pumpkin in olive oil. Add the rosemary sprig, thyme sprig, and sage leaves, and deglaze with the broth. Let everything simmer for 30 minutes. Then remove the herbs and puree the soup with a hand blender. Season with salt and pepper. At the table, everyone can add basil, balsamic vinegar, and Parmesan cheese to the soup, if desired.
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