Creamy Pumpkin Soup (lactose-free)

This soup is healthy and simple enough to whip up in less than an hour. So, it's perfect when you want a quick weeknight meal. This soup can stay in the refrigerator for 2 days.

Ingredients -
200 gms pumpkin blocks
3 shallots chopped
3 garlic cloves chopped roughly

1 big potatoes washed well and then chopped into blocks (keep the skin)
1 bay leaf
1/2 tablespoon ground pepper
4 cups organic vegetable stock/chicken stock
1/4 teaspoon grated ginger
1/4 teaspoon dried oregano
1/4 teaspoon thyme
2 tablespoons olive oil
Salt to taste
Croutons as topping
Paprika flakes
Hot water

Method

Put a big vessel  on low heat.

Add olive oil, shallots, garlic, dried oregano, thyme and the bay leaf.

Stir fry for a minute.

Add the potatoes next.

Stir fry for about 8 minutes.

Add the ginger and the pumpkin blocks.

Mix well.

Add the stock along with 2 cups of hot water.

Cover, increase the heat to medium and allow to cook.

After 15 minutes, reduce the heat and allow to simmer for 8-10 minutes.

Your pumpkin and potatoes should be cooked.

Take off heat.

Take out the bay leaf.

Use a hand blender to puree the ingredients.

Add some water if it's too thick.

Add salt to taste.

Add ground pepper and paprika flakes.

Serve in soup bowls with croutons on top.


Enjoy!