Ingredients:
2 onions, chopped
5 tablespoons olive oil
2 kilos pumpkin crudest
1 potato, cut into cubes
½ teaspoon cumin
Salt, pepper
1 bunch of parsley
Instructions:
In a skillet sauté the onion in the olive oil and add successively the pumpkin, the potato and cumin. Add hot water to cover up the ingredients and pepper. Boil the soup for about 20 minutes. Remove it from the heat, add the parsley and whisk in a blender until it becomes a cream with smooth texture. Finally, check if it needs water and salt.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
