Pumpkin soup
A simple, filling autumn soup. This recipe makes about 2 liters of soup. Ingredients 1 tsp. of fenugreek seeds 1 tsp. of caraway seeds oil 1 onion, chopped 2 cloves of garlic, chopped 1 small pumpkin or gourd (1-1,5 kg) 1 liter of vegetable stock Tools Skillet Mortar & pestle Soup pot Stick blender Steps Roast the fenugreek and caraway seeds in a dry skillet until fragrant, and grind in a mortar. Heat oil in the soup pot, fry the onion until sweating, add the garlic and ground spices. Add cubed pumpkin, fry for a few minutes and add the stock, bring to a boil. Cook for about 15 minutes until the pumpkin is done, and puree with a stick blender. Serve forth. Variations Can´t have onions or garlic? Use onion-free stock (mushroom- or meat-based stocks are your best bet) and leave out the onion and garlic. Use a more of the spices to round out the flavor profile. Use rosemary or sage instead of fenugreek and caraway - I only used those because that's what I had available. Add a few ...