Easy pumpkin soup

The worst part about making pumpkin soup is the pumpkin itself….it’s hard work peeling and cutting it into pieces small enough to cook. You can make it a lot easier for yourself by cutting the pumpkin into four large pieces. Put them in an oven dish with a bit of olive oil. Put it in the oven at 350F/180C for 20 min. After that it’s much easier to peel. 

Put the pumpkin in a pan with 2 bay leaves, 200 ml chicken bouillon and 500 ml milk. Let it simmer and put it in a blender when  the pumpkin is soft. Add salt, pepper, chili, curry and soy sauce as you like. 



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