1 garlic clove
1 medium butternut squash
handful of sunflower seeds
1/2 cup of milk
salt, pepper, curry, curcuma (according to preference)
1. Fry the cut onion in 2 tablespoons of olive oil. Once it is golden, add the potato and pumpkin, which should be cut into small cubes.
2. Cover the pot and let it cook for 15 minutes at medium fire. After add the milk or water as you prefer and stir for another 5 minutes.
3. Use a mixer to mash all the ingredients. If the paste is too thick, add more milk or water. Garnish the soup with one freshly minced garlic clove, sunflower seeds, chives or home-made croutons.
Photo credits: Anamaria Olaru
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