Pumpkin Soup

For todays lunch, my dad showed me how to make a super delicious pumpkin soup. 

• This soup is completely vegan and also low in histamine.
• If you can eat gluten: good! You can add normal fried bread bits in it.
• If you can't eat gluten and still want bread bits: Buy a gluten free bread or make one on your own. 
• You can't have gluten, eggs, dairy and yeast? Don't worry, I'm working on a recipe, but it's always ending up as hard as a rock. (Please let me know if you have a bread recipe for me, I'd love to try it!)
• If you don't want bread bits: Just leave them out.

Ingrediants

For the Soup

1 Pumpkin (I used a Hokkaido pumpkin)

1 tablespoon vegetable oil

1 teaspoon cornflour (you can use any flour you like)

1 1/2 liter water

salt

curry powder

pepper powder

curcuma powder
cayenne pepper powder (you can use any seasonings you like)

For the roasted bread bits

as much bread as you want

1 teaspoon vegetable oil

rosemary

oregano 

For serving

pumpkin oil

Instructions

For the Soup

1. Cut the Pumpkin, remove the seeds 
2. In a big cooking pot, add the vegetable oil and the flour, mix and wait until it starts to cook. Add the pepper powder. Mix again.
3. Add the water and the rest of the seasonings. 
   
4. When it starts cooking, add the pumpkin.
   
5. Let it cook until the pumpkin is soft. 
6. Take a blender and blend until there are no pumpkin bits left.
7. Let it cook one more time. Ready :)

For the Bread Bits

1. Cut the bread into bits.
2. Take a pan and put some oil in. (prevents the bread from burning)
3. Add the bread into the pan and mix a little bit
   

4. Add the seasonings and fry until crispy. Ready
   

Serve with a bit of pumpkin oil and enjoy!