The advantage of home-made soups is that you know what you add and are sure of the quality of ingredients which is essential for health. There are no chemical additives. It's fresh so you get most of the vitamins and minerals from it.
1 TbSp Butter
2 Garlic cloves (finely chopped)
1 Onion (cut in big pieces)
1 Pumpkin (cut in big pieces)
2-3 twigs Parsley
½ cup Water
Parsley (Fresh if possible).
Put a pan on fire. Add butter. Once it starts melting add finely chopped garlic followed by Onion. Stir.
Once Onion is well cooked (not brown) add pumpkin. Continue stirring from time to time.
Add water when you can smell the fragrance of pumpkin.
Add salt and pepper. Stir well.
Cover. Let it cook for approximately 10 minutes. Remove the lid and see if it is well cooked. If yes, then remove from the fire. If not, then add some more water, stir and cover till it is well cooked.
Once cooked, remove from fire and let it cool down a bit.
Use a hand-held mixer to grind it into a smooth paste. If it isn't liquid enough then add some water or milk (I prefer milk). Heat it before serving. Add freshly chopped parsley and serve.
Often, people add olive or rapeseed oil to make it healthier. And if the soup is liquid enough then you can add wheat germ (rich in vitamins B1, B2, B6, B9, E, magnesium, zinc, phosphorus, iron, proteins and fibres) or Brewer's Yeast (rich in vitamins B1, B2, B5, B6, B9, E, magnesium, zinc, phosphorus, iron, proteins and fibres) (sold as Superlevure in France) (manufactured and sold by Gayelord Hauser in France). This makes your soup much healthier and a completely balanced meal.