Pumpkin Soup Recipe

Ingredients:

• 500 g pumpkin (Hokkaido pumpkin, muscat squash, ...)
• 1 onion
• 1-2 cloves of garlic
• 600 ml vegetable broth (ideally prepared with revitalized water)
• Butter or oil with a neutral taste
• Salt
• Pepper
• Nutmeg
• Pumpkin seed oil
• 150 ml cream

Optional:

• Pumpkin seeds
• Ginger

Preparation:

Dice the pumpkin or squash of your choice. (Tip: Hokkaido pumpkin does not need to be peeled because you can eat the skin as well.)

Next, mince the onion and garlic cloves and sauté them in oil or butter.

Add the diced pumpkin and shortly fry it in the oil before adding the broth. Season with salt, pepper, nutmeg, and ginger to taste and leave to simmer.

Once the pumpkin is soft, mash the soup with a blender while slowly adding cream. Taste again and add seasonings as required. (Tip: you can leave out the cream as the soup will have a creamy texture and taste delicious also without it).

If the soup is thicker than you like, add (revitalized) water or vegetable broth. If it is too thin for your liking, let it simmer a little longer.

Garnish with pumpkin seed oil and, optionally, pumpkin seeds before serving.

Bon appétit!