Pumpkin soup with yellow pumpkin

Warm and festive days need their detoxification and the aromas of the holidays. So here I have for you, one of my favorite soups. This particular pumpkin soup is one of the most special to me because of its aromas.

You will need (for 4 servings):

• 1 tbsp olive oil 
• Coarsely chopped onion 
• 2 tsp cumin
• 1/2 kilo pumpkin, peeled, seeded, coarsely chopped
• 1 liter (4 cups) chicken or vegetable broth
• 1 tbsp yogurt
• 1 clove of garlic
• A little ginger 
• 2 tbsp extra virgin olive oil

Implementation:

1. Heat 1 tbsp olive oil in a large saucepan over medium heat. 
2. Add the onion, stirring for 5 minutes or until golden brown, then add the cumin and stir for 1 more minute.
3. Add the pumpkin and then stir in the broth. 
4. Simmer for 20 minutes or until the pumpkin is soft. 
5. Let it cool and puree it in a blender.
6. Serve the soup in a bowl and top with a little yogurt and a few croutons or 1 slice of toasted bread.

Enjoy!