An initiative of

Sweet Pumpkin Soup

This soup will warm you up after a cold winter day


Cut off the top of the pumpkins, remove the seeds and scrape out the flesh without breaking the skin.
Cut the flesh in small dice
Heat oil in a large saucepan, add onions, garlic and once they are translucent the salt, pepper, thyme and pumpkin. 
Consequently add the chicken stock, bring to a boil.
Reduce heat, and simmer 20 minutes; remove thyme sprigs.
Using a blender, puree the soup and reheat. 
Fill the mini pumpkins and garnish with the thyme sprigs.

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Serves 3
30 minutes 


3 mini pumpkins  

1 large onion

2 cloves of garlic

Salt and pepper

3 twigs of thyme

500ml of chicken stock

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