Pumpkin Soup with Eggs

Name: Pumpkin Soup with Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 pcs egg; 600 g pumpkin, cut into piece; 2 pcs shallot; 2 cloves garlic clove; 2 tbsp neutral oil; 1 dl vegetable stock; 0.5 tsp black pepper; 0.5 pcs lemon juice; 2 tsp reduced balsamic vinegar

40 min

2 portions

soup vegetarian autumn

Plan this

Perfect Halloween dinner for the kids — creamy blended pumpkin soup topped with a hard-boiled egg decorated to look like a ghost.

Instructions

1
Boil the eggs for 10 minutes, then cool them in cold water and peel.
2
Peel the pumpkin, cut it in half, and scrape out the seeds. Cut into chunks.
3
Chop the shallots and garlic.
4
Heat the oil in a pot and fry the shallots and garlic until soft and translucent. Add the pumpkin pieces and let them fry along for a couple of minutes. Pour in the stock and bring to a boil. Let the soup simmer for 15–20 minutes, or until the pumpkin is completely tender. Use a hand blender or stand blender to blitz the soup until completely smooth. Add more water or stock if needed.
5
Season the soup with pepper and lemon juice.
6
Decorate the eggs with balsamic vinegar to make ghost faces.