• Peel the pumpkin, remove the seeds and cut into large wedges.
  • Rinse with cold water and cook slowly until the vegetable wilts.
  • Mash or mix.
  • Add two to three bay leaves, depending on the desired portion, 3-4 heaped tablespoons of chives and parsley (fresh or freeze-dried) and fresh or dried peperoncini peppers to taste. Stir in a tablespoon of Morga fat-free vegetable stock as desired. Next, add two tablespoons of olive oil and some water if necessary and simmer gently for another half hour, stirring occasionally.
  • Serve and add some soy sauce to taste.
  • Pumpkin is rich in vitamin A and beta-carotene. It has a strengthening effect on the eyes and heart and is low in calories yet filling.

Frowner's tip:

Pumpkin soup can be stored in the refrigerator and easily reheated once or twice.

It can also be diluted with water and seasoned before serving as a soup.

When undiluted, it can be used as a puree or mash, garnished with chives and enjoyed as a side dish or light meal.

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