INGREDIENTS Pulp of a medium size Pumpkin 1 Large Onion chopped in large cubes 2 Garlic cloves peeled and cut in half 1 Tablespoon Coriander powder 1 Quart of Water 1 Chicken Broth Gel from Knorr 2 Tablespoons olive oil Salt & Pepper to taste
INSTRUCTIONS Pour the olive oil in a heavy saucepan, once hot, stir in the onion and garlic and cook for two minutes, until the onions start to brown at the edges. Add the coriander powder and cook for another two minutes or so. Add the pumpkin pulp, salt and pepper. Cover the pulp with water and add the chicken gel. Bring to a soft boil and cook for 7-10 minutes. Using a hand held mixer, puree the soup until creamy and soft. It may appear quite liquid, but let it rest and it will thicken considerably when it cools down. Serve with croutons, pumpkin seeds or a dollop of sour cream or a little bit of plain yogurt.