Delicious Pumpkin Seed Oil Recipes
Pumpkin Soup with Basil

Instructions

• Peel and cut the pumpkin into approximately 2 centimetre large pieces.
• Wash the carrots and slice reasonably thickly.
• Cook pumpkin and carrots in 1 litre chicken stock for approximately 20 minutes.
• Finely chop the onion and fry in the butter for four to five minutes.
• Cut the peeled and deseeded tomatoes into bits and add to the onions.
• Continue to cook for a few minutes.
• Pass the pumpkin and carrots through a sieve and add to the onion-tomatoe mixture.
• Leave to cook until creamy and season with salt, pepper and a little sugar.
• Finally add the crème fraîche and leaves of basil.
• Tip: Leave the soup for a couple of minutes before serving as this enhances its flavour.