The Ingredients: Extra virgin olive oil, 1 onion, 4 carrots, 2 celery sticks, 1 medium pumpkin, 2 peeled tomato cans, 6/8 cups stock (vegetable or beef), 2 basil leaves, 4 eggs, salt, pepper and grated parmesan cheese (optional).
The prep: Heat oil in a pot over medium heat. Saute the onion until it is translucent. Add carrots and saute for 2 minutes, add celery sticks 2 minutes more, pumpkin and peeled tomatoes. Mix well and add cups of stock, salt and pepper to taste. When it’s boiling cook for 20/30 minutes. Whisk the soup in a blender until it’s creamy. Add the 4 eggs in a pot of seething water. Serve with basil leaves and grated cheese.
He cooks. She tastes. 