1/8 cup cooking oil
1/8 pumpkin or squash, sliced to smaller bits
1 white onion,
1 white onion,
3-4 cloves garlic,
2 potatoes,
2 carrots,
2 carrots,
chicken stock (just enough to cover ingredient while simmering)
salt and pepper
milk / regular or coconut cream
milk / regular or coconut cream
Prepare chicken stock ahead (you can use cubes or boil chicken bones). Chop pumpkin into matchbox sizes; mince onion, garlic, potatoes and carrots. In a pot, put cooking oil, saute garlic and white onions for 1 minute. Saute pumpkin and stir it once in a while for about 5 minutes. Add in chicken stock, throw in the potatoes and carrots and simmer until all the ingredients are soft. Remove from heat. Using a blender, throw in the mixture and blend until its consistency is smooth.
If using regular cream or coconut cream, put the smooth mixture back into the pot and add in cream and cook for about 5 minutes, stirring to incorporate the cream into the mixture. Serve while still hot. Top with croutons or serve with garlic bread.
If using regular cream or coconut cream, put the smooth mixture back into the pot and add in cream and cook for about 5 minutes, stirring to incorporate the cream into the mixture. Serve while still hot. Top with croutons or serve with garlic bread.