Light pumpkin soup

Cut the pumpkin into pieces. Remove the seeds and the stringy inside and cut off the skin with a sharp knife. Cut the flesh into pieces.

Cut the shallots and garlic into pieces.

Heat the oil in a soup pan and fry the pumpkin, shallot, garlic and celery salt for 5 minutes.

Add the bouillon tablets and the water. Bring to the boil and cook on low heat for 20 minutes. Stir occasionally.

Remove the soup pan from the heat and puree the soup with the hand blender. Season with pepper and salt. Add water if the soup is too thick.

Variation 1: Heat a frying pan without oil or butter and toast the pistachios for 3 min. Remove from the pan and leave to cool on a plate. Heel coarse.

Mix the coconut grater with the sambal bathrobe. Spoon 1 tsp in a cup of pumpkin soup and sprinkle with pistachio nuts.

Variation 2: Halve the cherry tomatoes, remove the seeds with a teaspoon and cut the halves into segments.

Spoon the tomato wedges with the crayfish and lime juice. Slice the chives.

Spoon the crayfish and tomato on the soup and sprinkle with the chives.

Variation 3: Remove the leaves from the coriander. Use 2 spoons to make nice shapes (quenelles) of the mascarpone.

Spoon a quenelle in each cup of soup and garnish with a few coriander leaves.