INGREDIENTS

  • 4 ORGANIC PUMPKINS (2 SMALL & 2 MEDIUM SIZED)
  • 2 MEDIUM SIZED POTATOES
  • OLIVE OIL (GREEK)
  • 1 LARGE ONION (CHOPPED)
  • 2 GARLIC CLOVES
  • A HANDFUL OF CORIANDER LEAVES
  • POMEGRANATE SEEDS
  • SALT & PEPPER
  • GINGER POWDER
  • BUKOVO (CHILLY FLAKES)
  • 1 CHICKEN CUBE/STOCK (KNORR OR AN ORGANIC ONE)
  • WATER FOR THE STOCK
  • GREEK FETA CHEESE

PREPARATION

  • Peel the pumpkins (and remove the seeds) and peel the potatoes
  • Cut them in smaller pieces (not too small)
  • Prepare the casserole, by adding some olive oil and heat the pan
  • Add the chopped onion & crushed garlic and cook for five minutes or until softened
  • Add the pumpkins & potatoes & stir well for five minutes whilst adding the salt, pepper, bukovo & ginger powder 
  • Add the water and the chicken cube (and make sure the ingedients in the casserole are covered by the water) 
  • Boil and cook until everything has softened
  • Add the coriander leaves
  • Use the electric mixer to smash everything and make it look nice, soft & creamy (the more water you have added in the previous steps, the more watery the soup may become)
  • Taste to allow for more salt & pepper if required
  • Cook for another 5-10 minutes 
  • Soup is ready to enjoy
  • Serve in your favourite bowls and add the feta cheese & the pomegranates

NB: As our son observed, this is Antarctica on a plate and the pomegranates are the bears. The soup is warm & cosy in such a setting!

ENJOY!