From the garden to my table: I love this concept and I am quite lucky because since we moved to Frankfurt, I’m closer to my family and to my family’s vegetable garden! So, I can enjoy the great products they cultivate.
Last weekend we went there and we brought some pumpkins. So, now is the time for a typical autumn soup.
2 cloves of garlic
salt and peper
Heat 2 tablespoons of olive oil in a large saucepan, then gently cook 2 finely chopped onions and garlic for 5 mins, until soft but not coloured. Add 1kg peeled, deseeded and chopped pumpkin, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turns golden.
Pour vegetable stock into the pan until it covers the pumpkin, then season with salt, pepper and nutmeg. Bring to the boil, then simmer for 10 mins until the squash is very soft. Mix with a hand blender and pour 200ml cream into the pan.
Serve the soup in individual bowls and sprinkle the pumpkin seeds.