It is super creamy and healthy. This dairy-free pumpkin soup would be a welcome addition to your autumn table. It’s easy to make and the leftovers taste even better the next day.

INGREDIENTS:

• Pumpkin 1kg
• 200g potatoes
• 1 onion
• Vegetable stock 1Lt
• Grounded black pepper
• Extra virgin olive oil
• Nutmeg to taste
• Salt to taste

METHOD:

Heat the olive oil in a pan and fry the onion until soft. Add the pumpkin and potatoes and cook for 5 minutes, then tip in the stock and simmer until the pumpkin is soft and you can mash it with the back of a spoon.

Add salt and pepper and cook for 25/30 mins adding other stock if needed. Once the vegetables are cooked, turn off the heat and blend with a mixer until you get a smooth and homogeneous cream. Then add the nutmeg.

How to store it:
Keep the pumpkin cream in the refrigerator for a maximum of 2 days. Alternatively, it can be frozen.

Turn this pumpkin soup into a delicate main course by adding rice or barley, previously cooked.