Pumpkin Soup with Dill

I love pumpkin soup, and I make quite a few different versions of it. This weekend, I found fresh dill at the market, so went for the below version with dill.

Oh, I should take this opportunity to share a valuable piece of advice: Don't waste your life cutting with crap knives! Using my old set of Ikea knives, I used to think that cutting pumpkins was one of the most tedious and difficult jobs in the kitchen... until my brother gave me a fancy Japanese knife that cuts through anything - probably even my fingers if I don't take care - with absolutely no effort at all. My life has changed.

PUMPKIN SOUP WITH DILL

pumpkin
1-2 onions
2-3 cloves of garlic
dill
gluten-free bouillon powder
sea salt
pepper
extra virgin olive oil

1. Peel the pumpkin, the onions and the garlic and chop them coarsely.

2. Wash and cut as much dill as you want to add into the soup. I think I used four branches this time but I would've been happy with more.

3. Put the pumpkin, the onions, the garlic and the dill into a pot, and add enough water to cover all the vegetables.

4. Add the bouillon powder, the salt and the pepper, and bring to a boil.

5. Blend when the pumpkin is soft.

6. Serve with a bit of extra virgin olive oil. Mmmm.

Annika