Styrian Cream of Pumpkin Soup with Pumpkin Seed Oil

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Dice the onion and sweat in 1 tsp rapeseed oil until translucent.

2. 2

   Add 500 g diced Hokkaido squash and pour in 500 ml vegetable stock.

3. 3

   Cover and simmer for 20 minutes, until the squash is tender, then blend until smooth and season with salt.

   20:00
4. 4

   Briefly toast 20 g pumpkin seeds in a dry frying pan.

5. 5

   Drizzle the soup with 1 tbsp pumpkin seed oil and sprinkle with the seeds.