Pumpkin soup

I love to make pumpkin soup and especially with the green Hokkaido pumpkin.
It tastes full of sweetness.

Here is my easy-made recipe:

Wash the pumpkin, peel the skin, remove the seeds and cut it into small pieces. Put it all in a pot.
Add a teaspoon unrafined salt. Or you can even put a bit ginger to it. That gives a more spicy taste.
I usually use enough water to cover the pumpkin pieces. Depending on how creamy or liquid you want it to be you can always add more water later on, or even while blending it.

Cover the pot with a lid and let it simmer for about 15 minutes. In the meantime – depending on what you decided to serve the soup with. You can cut some parsley in little pieces to add on your plate.
Sometimes I make baked lentils, knead balls of it and put them on a little plate next to the soup.

Then I mix it. If you do not like a creamy soup, add more water if necessary.

Enjoy your meal!