– depending on how many servings you want, around 500g~1kg  pumpkin/squash(peel, deseed and chop), whichever you prefer

-500 ml veggies stock/broth

-salt to taste

– 1-2 tbs oil

Optional(for better taste and flavour):

-garlic, minced or finely chopped


-almond flakes (for the aesthetics)

-roasted seeds



Instructions(optional steps in brackets):

-heat the oil in a medium saucepan,  (add and cook the chopped shallots for 3-5 mins, or until they turn soft)

-add the pumpkin and gently cook for another 10 mins, stirring occasionally

-once it gains a golden hue, add the veggie stock and salt(+pepper or any other spice you want)

-bring to a boil and simmer for 10 mins until the pumpkin turns soft

-puree with a (hand) blender or use a fork to mash with


– drizzle over some oil and sprinkle minced garlic/almond flakes/both/whatever strikes your fancy

Personally, I like to sprinkle over roasted pumpkin seeds and almond flakes, then use the soup as a dip for croutons


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