Pumpkin Soup

A nice thick soup for rainy Autumn- and cold Winter days. You can also make a lot when the price of pumpkin is lower and put a stock in your freezer.

Ingredients:
1 onion
750 gr pumpkin
300 gr Pistachio nuts
Olive oil
1 clove of garlic
1/4 teaspoon of allspice
1/4 teaspoon of thyme
1/4 teaspoon of rosemary
1 tablespoon sweet soy sauce (kecap manis)
1 tablespoon salt soy sauce (kecap asin)
1 ltr chickenstock
salt
Pepper


Directions:
Cut the onion in small pieces (they say if you take some water in your mouth you won't cry ;-)). Fry it about 3 minutes in oil. Add the fine chopped garlic and little square pieces of pumpkin with half of the fine chopped pistachio nuts. Fry this also for 3 minutes. Add the chicken stock, allspice, thyme, rosemary en both of the soy sauces. Cook this for about 30 minutes until the pumpkin is ready. Put the soup in the blender to make it a nice thick soup. Serve it in soup plates and sprinkle the rest of fine chopped pistachio nuts over the soup.