Hokkaido Pumpkin Soup
Cook time: 30 min
500 g Potatoes
2 cloves of garlic
1.5 l vegetable broth
rape seed oil
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 fry 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.