Creamy pumpkin soup

Instructions

1. 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.

2.  Add 2 peeled and crushed garlic cloves and 7,5ml (1½ tsp) dried mixed herbs/dried rosemary, and fry, about 3 minutes

3. Add 500g pumpkin cubes and 750ml (3 cups) vegetable stock. Simmer, covered, until the pumpkin is soft and cooked through, about 25 minutes.

4. Use a stick blender to purée the mixture until smooth.

5. Stir in 125ml (½ cup) fresh cream.