Pumpkin Noodle Soup

Summary

Prep Time	20 mins
Cook Time	25 mins
Total Time	45 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel the garlic and onion and cut into fine cubes. Clean, peel, rinse and cut the carrots into thin slices. Rinse off the sprig of rosemary and shake dry. Rinse the pumpkin, pat dry, cut in half and core. Cut the pumpkin halves into bite-sized cubes.
Heat the rapeseed oil in a saucepan. Sauté the onion and garlic cubes and the sprig of rosemary in it. Add the carrot slices and cook for about 2 minutes. Add the vegetable stock and bring to the boil. Add the bay leaf and cloves. Season with salt and pepper.
Cook the pasta in boiling salted water until al dente. Drain in a sieve, rinse with hot water and drain. Clean the leek, cut lengthways, rinse thoroughly, drain and cut into fine slices.
Add the pumpkin cubes and leek slices to the soup and cover and cook over medium heat for about 10 minutes. Remove the bay leaf and cloves from the soup. Add the noodles to the soup and cook for about 1 minute. Season the pumpkin noodle soup with salt, pepper and lemon juice.

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