Pumpkin soup with ghosts

Serves 4

Rating (1 ratings)


1 kg pumpkin
300 g onions
3-4 garlic cloves
1 tbsp rapeseed oil
1 tbsp Dansukker Brown Sugar
1 litre milk
2 dl water
4 tbsp vegetable bouillon concentrate
Juice of 1 lemon
Salt, pepper

4 hard-boiled eggs
Black olives


Peel and dice the pumpkin, onion and garlic. Fry the onion and garlic in a saucepan with the oil and brown sugar. Add the pumpkin, milk, water and bouillon concentrate. Simmer for 10-15 minutes. Liquidise the soup. Add the lemon juice. Season with salt and pepper. Slice off the bottom of the eggs so that they stand up in the bowls. Cut eyes out of black olives and stick them into the eggs. Stand an egg in each bowl and carefully pour the soup around the eggs. Serve immediately.

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