2014-04-12

Pumpkin Soup

Number of Servings: 2



INGREDIENTS

- 1 small brown onion
- 1 stalk of celery
- 1 small carrot
- ½tbsp olive oil
- ⅛tsp salt
- ⅛tsp ground black pepper 
- 210g pumpkin puree
- 1tsp Italian herb seasoning
- 375ml chicken stock

Finely chop the vegetables.

Add oil in a soup pot preheated to medium heat, add the vegetables together with salt and pepper, and let them cook for 6 minutes or until translucent. 

Add the pumpkin puree, herb seasoning, and chicken stock, and let the mixture come to a boil, turn the heat to medium-low and let it simmer for 15 minutes. 

Serve hot!

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