- Peel, core, slice and cube the pumpkin. Peel and cube the onion.
- Heat the olive oil in a pan and sauté the pumpkin and the onion. Add the broth, bring to boil and let simmer for ca. 20 minutes.
- Wash and dry the parsley and cut in fine strips.
- Purée the soup and season to taste with salt, peppar, nutmeg and vinegar.
- Serve in a bowl and garnish with parsley.
Serve with bread.
2 g protein, 10 g fat, 2 g carbs