Soup

Korean-style pumpkin soup

Name: Korean-style pumpkin soup
Total time: 30 min
Yield: serves 4
Ingredients: 800 g Pumpkin; 1 tbsp Olive oil; 1 Onion; 2 cloves Garlic; 800 ml Stock; 1 tbsp Soy sauce; 1 Spring onion

Preparation time: 30 min
Servings: serves 4

Ingredients

serves 4

Pumpkin — to buy800 g
Olive oil — to buy1 tbsp
Onion — to buy1
Garlic — to buy2 cloves
Stock — to buy800 ml
Soy sauce — to buy1 tbsp
Spring onion — to buy1

Preparation

Peel the pumpkin and cut it into even cubes.
Heat the oil in a saucepan and sauté the sliced onion for 2 minutes.
Add the crushed garlic and sauté for another minute.
Add the pumpkin and toss to coat it in the oil.
Pour in the broth, bring to the boil, then reduce the heat.
Simmer for 15 to 18 minutes, until the pumpkin is soft and falls apart with a fork.
Blend part of the soup to thicken it, leaving a few whole pieces if you prefer a rustic texture.
Season with salt and a drizzle of soy sauce, scatter with spring onion and serve hot.