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!