Hokkaido Pumpkin Soup

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Chop 1 onion and 15 g ginger and soften in 1 tbsp rapeseed oil.

2. 2

   Dice 800 g Hokkaido squash and 150 g carrots and fry briefly with the onion.

3. 3

   Pour in 900 ml vegetable stock and cook for 18 minutes until soft.

   18:00
4. 4

   Blend the soup until smooth and season to taste with salt and pepper.

5. 5

   Serve finished with 80 g natural yoghurt.