French Pumpkin Soup. Easy Recipe. Healthy, Hearty, Good for Weight Loss

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Pumpkins are incredibly healthy, but probably the most difficult vegetables to peel. But there’s a trick that will save you from this chore and make our soup especially delicious! We’ll simply bake our pumpkins 😊 Before, only remove the seeds inside. Place in preheated oven (350°F /180°C), bake for about an hour, until the pumpkin is tender.
The original French recipe, passed down to us through the centuries, uses 1 shallot: they’re smaller than regular onions and less pungent. If you don’t have any shallots, just chop half a regular onion😊 Also, chop 1 carrot and 2 cloves of garlic.
Sweat the onion in 4 tbsp of olive oil until translucent (about 5 minutes). Add the carrot and garlic and cook for another 5 minutes (if you won’t sauté these three ingredients, the soup will be significantly less flavorful).
Add the pumpkin plus boiling water until all the vegetables are covered. Simmer for 15 minutes.
Add 1 tablespoon of Provencal herbs, mix and simmer for another 5 minutes. All the veggies are soft, and the soup is ready. But the original recipe calls for pureeing.
Add salt and black pepper to taste.
And an important finishing touch: add heavy cream to taste. A wonderful recipe for cozy dinners!
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