Pumpkin Soup


1 large pumpkin
3 cloves of garlic
2 tbsp honey
2 tbsp olive oil
5 sprigs of fresh thyme
2 chicken stock cubes
2 dl double cream
Salt and pepper
4 tbsp pumpkin seed oil for garnish


Peel the pumpkin with a peeler. Cut the pumpkin in half and take out the seeds.
If you wish, you can wash and dry the seeds for your own use or dry them and feed them to birds.Cut the pumpkin into cubes and place the cubes on an oven tray. Roast the pumpkin in the oven at 200°C for 20 minutes with honey, thyme, garlic and olive oil.

Boil 3 dl of water in a pot, add the chicken stock cubes and double cream. When the pumpkin cubes are done, place them in a blender, add the hot liquid and blend until silky smooth. Add salt and pepper if needed. Garnish on the plate with pumpkin seed oil.

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