Pumpkin soup with croutons (broccoli soup may be substituted) Pumpkin or squash, peeled, seeded, and chopped (300 g) Olive oil (12 mL, 1 tbsp) Chili flakes (optional) Onion (optional) Parsley Salt and pepper to taste Croutons (40 g) Pumpkin seeds (9 g, 1 tsp) Boil the pumpkin or squash in salted water. When cooked, drain the water. Add the oil, chili flakes, onion, parsley, and salt and pepper to taste. Stir well. When soup reaches the desired consistency, puree it with a hand blender. Serve in a bowl garnished with the croutons and pumpkin seeds. Side dish: mixed green salad with cucumbers,
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