Pumpkin Soup

Darryl Worley - I Miss My Friend

That's how I feel these days.

Pumpkin Soup

Ingredients:

700-800g pumpkin
1 carrot
2 onions
3 garlic cloves

0,5l vegetables(or chicken) bouillon

3 tablespoons cream

1/4 teaspoon ginger flour

1/2 teaspoon dried red paprika flour

1/4 teaspoon grated muscat(or muscat flour)

pinch salt

pinch pepper

a few white bread slices

olive oil

pumpkin seeds

Instructions:

1.Peel the vegetables(except one garlic clove, leave it for mashing and putting on the mini toasts) and chop them.

2.Take a pot and boil the vegetables bouillon. When it simmers, put the chopped veggies and boil for about 20-30 minutes until they get soft. Then grate that mixture with a blender, pour the cream in, flavour with ginger, red paprika, muscat, salt and pepper. Boil for another 10-15 minutes.

3.Take a frying-pan, pour some olive oil in and heat it. Put the small white bread squares(1,5x1,5cm) and pumpkin seeds and fry until the bread gets a golden colour. Spread the mashed garlic paste over the each toast.

4.Pour the soup in the plates, add some natural yoghurt(home-made fits the best), some mini toasts and sprinkle some pumpkin seeds.

YUUUMMI!!!