Hokkaido Pumpkin Soup
- Cook time: 30 min
- Servings: 4
Ingredients
- Hokkaido pumpkin
- 500 g Potatoes
- 2 onions
- 2 cloves of garlic
- 1.5 l vegetable broth
- parsley
- salt
- pepper
- vegan cream
- rape seed oil
Directions
- Chop opnions and mince garlic.
- Wash pumpking and chop into chunks. You do not need to peel Hokkaido pumpkins.
- Peel potatoes and chop into chunks.
- Pre-heat oil in pot and sauté onions and garlic.
- Add vegetable broth, pumpkin and potatoes to broth.
- When pumpkin and poataotes are soft, blend everything and season with chopped parsley, salt and pepper.
- Serve with a big splash of vegan cream.