Light Swiss Cream of Pumpkin Soup

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Dice 600 g Hokkaido squash and 1 potato; chop 1 onion and 10 g ginger.

2. 2

   Sauté the onion and ginger in 1 tsp olive oil, then add the squash and potato.

3. 3

   Pour in 800 ml vegetable stock, simmer for 20 minutes and blend until smooth.

   20:00
4. 4

   Season with salt and pepper and top with 80 g yoghurt and 15 g pumpkin seeds.