-GEA pumpkin seed oil
-1 onion, sliced
-2 garlic cloves, peeled whole
-750ml vegetable or chicken broth
-250 ml water
-salt and pepper
Cut the pumpkin into 3 cm slices. Cut the skin off and scrape seeds out. Cut into chunks.
Place the pumpkin, onion, garlic, broth and water in a pot – liquid won’t cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender.
Remove from heat and use a stick blender to blend until smooth.
Season to taste with salt and pepper.
Ladle soup into bowls, drizzle over with a few drops of pumpkin seed oil. Serve with crusty bread!