Pumpkin soup

4 servings, 1 serving

1,2 kg pumpkin

spray oil (3 tsp oil)

2 chopped onions

4 cloves of garlic

3 chopped celery sticks

2 chopped leeks

2 chopped carrots

1 tsp oil

1,5 l vegetable stock

For serving:

4 tbsp pumpkin seeds

4 tbsp 10% sourcream

Preparation:

1. Peel and deseed pumpkin, cut into cubes and place in a bowl.

2. Spray with oil (if you don't have spray oil, sprinkle with oil and mix so that oil is covering pumpkin pieces evenly).

3. Preheat oven to 180C degrees. Pour pumpkin on foil, gather into a packet and bake in oven for about 20 minutes until flesh is soft. Cool a little.

4. Spray saucepan with oil (or add 1 tsp of oil) and fry onion and garlic for 2-3 minutes.

5. Add celery, leek, carrot and cook for another 2-3 minutes, then add stock and seasoning to taste, cover with lid, bring to boil and let simmer for 15 to 20 minutes.

6. Remove from heat, add pumpkin and puree.

7. Fry pumpkin seeds for a few minutes until golden brown.

8. Add some pumpkin seeds and 1 tbsp of sour cream for every serving.

9. Enjoy!

NB! using spray oil, calculate every serving as 3 units.

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