Ingredients:

• 1 kg pumpkin (diced)
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 carrot, sliced
• 1 lt of vegetable stock or water
• 2 tbsp olive oil Armakadi
• Armakadi aromatic olive oil with chili
• 200ml cream (optional for a creamier texture)
• Salt
• Freshly ground pepper to taste
• Fresh oregano or basil for garnish (optional)

 

Execution:

1. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5 minutes.
2. Add the squash and carrot to the pot and stir for 3-4 minutes to taste the oil.
3. Add the vegetable stock (or water) and let the soup simmer for about 20 minutes or until all the vegetables are tender.
4. Using an immersion blender or blender, puree the soup until smooth and velvety. If you like, you can leave a few chunks for a thicker texture.
5. If you want a creamier texture, add the cream and blend well. If the soup is too thick, add a little more stock or water.
6. Taste the soup and add salt and pepper, if needed for more flavor.
7. Add aromatic olive oil with chilli.
8. Serve the soup on hot plates and garnish with fresh oregano or basil.