Pumpkin soup

Pumpkin soup with potatoes, shallot, garlic, carrot, water, bouillon cube, parsley and coconut yogurt

Ingredients
Contents of the pumpkin (300 g)
100 g potatoes
1 shallot
1 clove of garlic
1 herbal bouillon cube
Handful of fresh parsley
1 carrot
500 ml water
Some coconut yogurt

Instructions
Cut the pumpkin open on the top side and make a lid of it. Remove the seeds with a spoon. You can either dispose them or dry the seeds and eat them later. When the seeds are removed, scrape the inside and remove as much of the pumpkins as you can. Add this to a pan with the water, a bouillon cube and the potatoes.
Cut the shallot, garlic and carrot and fry briefly. When ready, add to the pan as well. Boil for around 20 minutes and mix with a mixer.
Serve the soup in the pumpkin and add some coconut yogurt and fresh chopped parsley.

Recipe & photos by Anne