- 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.
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.