Tasty pumpkin soup – ideal side-dish for autumn meals.

Difficulty	medium
Preparation time	50 minutes
Ingredients (4 persons)	1 red kuri squash (Hokkaido) 1 glas of black olives (pitted) 1-2 red onions 500g cocktail tomatoes 2-3 garlic gloves olive oil salt pepper rosemary (optional) vegetable stock

Preparation

Preheat oven to 230°C. Carefully cut pumpkin in half and scrape pits out, break pumpkin into small pieces. Cut tomatoes in half and mix them with pumpkin pieces on a baking tray. Shred onions and garlic gloves and add them to the tray. Add some olive oil, rosemary if you like, salt and pepper and bake everything for approximately 30-40 minutes.

Once the pumpkin is soft and slightly brown, put everything in a cooking pot and shred it with a blender. Add some vegetable stock and water and boil it up. If necessary, add some salt and pepper. Cut black olives in half and add them to the soup.

Tastes best with some fresh potato or chia bread. Finish with some parmesan cheese if you don’t need to have a vegan meal.