Creamy glutenfree pumpkin soup

Juha_hokaido

For 4 servings we need:

 

1 small red onion

1 or 2 tablespoons oil

1 medium sized pumpkin

2 cups vegetable soup ( you can use water instead)

Roasted pumpkin seeds (optional)

Sour cream ( optional)

Salt, parsley,  ¼ teaspoon of Kurkuma, garlic husk

 

Saute onion  in oil until golden.

Add pieces of pumpkin (peeled) and simmer for 2-3 minutes.

Add vegetable soup or water and salt. Cook for 20- 30 minutes.

At the end add  kurkuma, parsley and chopped garlic. Put into a blender.

Garnish with roasted pumpkin seeds and sour cream.

This is a delicious cream soup for colder autumn days.

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