Creamy pumpkin soup

For this recipe, you will need: garlic, pumpkin, fresh cream and croutons

Serves 4 EASY 40 mins

Fry a peeled and diced onion in 30ml (2 tbsp) olive oil in a large pot over medium heat until the onion is soft and translucent, about 5 minutes. Add 2 peeled and crushed garlic cloves and 7,5ml (1½ tsp) dried mixed herbs/dried rosemary, and fry, about 3 minutes. Add 500g pumpkin cubes and 750ml (3 cups) vegetable stock. Simmer, covered, until the pumpkin is soft and cooked through, about 25 minutes. Use a stick blender to purée the mixture until smooth. Stir in 125ml (½ cup) fresh cream. Serve with store-bought garlic and- parsley croutons.