Pumpkin soup with oak leaves

Name: pumpkin soup with oak leaves
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 2 toe garlic; jalapeño pepper; 4 el traditional olive oil; 800 g chilled pumpkin pieces; 500 ml tap water; 1 chicken broth tablet; 2 medium sized egg; 10 g fresh celery; tray cress

An easy meal soup of pumpkin. Spicy through the jalapeño and celery oil. Nice with naan

Ingredients

Kitchen Stuff

1 blender

Directions

Slice the garlic. Remove the stem and seeds from the jalapeño pepper and finely chop the flesh.
Heat the oil in a pan and stir-fry the pepper and garlic for 1 min on medium heat. Add the pumpkin pieces and cook for 2 minutes.
Add the water and crumble the bouillon tablet above it. Bring to the boil and cook on low heat for 15 minutes.
Meanwhile, boil the eggs hard in 8 minutes. Drain and scare under cold running water. Peel the eggs and prake with a fork.
Put the celery with the rest of the oil in a high cup and puree with the hand blender. Season with pepper and salt.
Mash the pumpkin soup with the hand blender. Season with pepper and salt.
Divide the soup over the bowls, drizzle with the celery oil and sprinkle with oak and cress.