Halloween is arriving and this is my recipe to celebrate it.
Ingredients:

• 1 Kg of peeled chopped pumpkin
• 1 tablespoon of olive oil
• 1 vegetable stock cube
• 1 diced garlic clove
• 1 chopped onion
• 1.5 litre of milk
• 1 tablespoon of corn flour
• 1 teaspoon of paprika
• Spring onions
• Some Parmesan cheese

Heat the olive oil in a pressure cooker, add the diced garlic, the chopped onion and stir-fry for about 5 minutes. Add the pumpkin and the stock cube dissolved in a cup of warm water. Close the pressure cooker, allow the pressure and the temperature to rise, reduce the heat to low and cook for 15 minutes.
After the 15 minutes, open the pressure cooker (be careful if you don’t know how to drive a pressure cooker!) and put its content in the blender. Run the blender until obtain a pumpkin purée.
Add the milk, the corn flour, the paprika and the pumpkin purée in a saucepan. Place the saucepan over medium-high heat and stir constantly until the mixture reaches the boil . Reduce heat to low and allow the mixture to simmer for 5 minutes stirring occasionally.
Serve the soup topped with spring onions and/or grated Parmesan cheese. I didn’t have any of those when I prepared the soup and I topped it with dried chives which was not bad.
Enjoy! 🙂