Ingredients

• 1 tablespoon extra virgin olive oil
• 1 shallot
• 300 g pumpkin
• about 500 ml vegetable or chicken stock
• 1 whole or 1/2 vanilla bean
• optional: 1/2 cup milk (cow's or almond)

Preparation

1. In a pot with oil, soften the peeled and finely diced shallot, stir occasionally, do not brown. Add the peeled and finely diced pumpkin, season with salt and fry for about 10 minutes, stirring occasionally.
2. Pour the hot stock (to cover the pumpkin), scrape out the vanilla seeds and add the empty vanilla bean. Bring to a boil, reduce heat and cook covered for about 15 minutes until pumpkin is completely soft.
3. Before blending the soup, remove the vanilla bean. Season if needed with salt and freshly ground black pepper. You can add milk. Serve e.g. with croutons or pasta.