Prep time 10 minutes | Cook time 10 minutes | Servings 2

Ingredients

• 1 small pumpkin
• 4 cloves of crushed garlic
• 2 medium onions
• 1 teaspoon of organic butter (grass-fed if possible)
• 2 teaspoons of turmeric (preferably high curcumin)
• 1 cup of low-sodium vegetable stock
• Frinton Farms pumpkin seed oil to finish

Instructions

Start by carefully cutting your pumpkin in half with a sturdy knife. It is usually easiest to begin from the top and cut down the middle to one side of the stem. Repeat this process for the other side until the pumpkin can be easily opened.

Scoop out the stringy bits (don’t worry too much, as they will blend up) and remove the seeds.

Next, cut the pumpkin into roughly 2-inch-wide strips and steam them in a steamer with the lid on for about 10 to 12 minutes, or until a fork easily goes through to the skin.

While the pumpkin strips are steaming, chop up your onions and fry them on low heat in organic butter with the lid on the saucepan until they become soft and translucent.

Once the pumpkin strips are done, remove them from the heat and place them on a chopping board to cool slightly. Add the crushed garlic and turmeric to the onions and stir them in. Then, add the vegetable stock, salt, and pepper. Replace the lid and let the mixture simmer on very low heat.

Now, let’s focus on the pumpkin strips on the board. Use a tablespoon to scoop out the flesh, holding one end of the pumpkin strip down with a fork or using a tea towel to avoid burning your fingers. Scoop close to, but not into, the skin, and drop the scoops directly into a blender.

Once all the steamed pumpkin is in the blender, carefully pour the onion and garlic stock into the blender as well. Blend everything together until it becomes smooth and creamy. Serve the soup immediately into bowls.

For the final touch, Frinton Farms pumpkin seed oil, we recommend pouring a generous amount, a couple of teaspoons, in a pattern right over the top just before eating.