Creamy Pumpkin Soup

Name: Creamy Pumpkin Soup
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 kilo pumpkins; 2 white onions; 4 garlic cloves; 2 tsp paprika powder; 1 tsp chilli flakes; 50 ml Arla Cravendale Semi-skimmed milk; 1 l vegetable stock; 1 tbsp Arla® Skyr; 1 handful pumpkin seeds

60 min+

There is nothing quite as comforting as a steaming bowl of soup to warm the soul. Embracing the essence of the season, we present to you a delightful culinary creation that marries the earthy sweetness of pumpkins with the kick of chili spices – our Creamy Pumpkin Soup. This soul-soothing concoction brings together the natural richness of pumpkins, the warmth of aromatic spices, and the bold heat of chili, resulting in a symphony of flavours that will tantalize your taste buds and leave you longing for more…

Instructions

Step 1

Preheat oven to 200°C. with fan (220°C. without fan).

Step 2

Cut the pumpkin into sections and peel and chop the onion.
Pop them into a baking tray along with a blub of garlic. Set into the oven bake for 50 minutes. Check after 30 mins.

Step 3

Scoop the pumpkin, onion and garlic to a saucepan and your milk and stock. Bring the soup to the boil and simmer for about 10 minutes.

Step 4

Blend your soup until smooth or to a consistency of your liking.

Step 5

Bring the soup back to the boil, then serve with a teaspoon of yoghurt, topped with pumpkin seeds, chilli and garlic.

Enjoy!

Ingredients

Soup

Pumpkins	1 kilo
White onions	2
Garlic cloves	4
Paprika powder	2 tsp
Chilli flakes	1 tsp
Arla Cravendale Semi-skimmed milk	50 ml
Vegetable stock	1 l

To serve

Arla® Skyr	1 tbsp
Pumpkin seeds	1 handful

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