Description

Ingredients

- 1 onion, chopped

- 1 small Hokkaido squash or a piece of nutmeg squash

- 600 ml clear vegetable broth

- 1 clove of garlic

- about 2 tbsp pine nuts

- salt

- pepper

- 1 pinch of sugar

- a little cream, if desired

- Pumpkin seed oil for garnish

- Pumpkin seeds for garnish

Preparation

Sauté the onion and pumpkin together until well browned. Add the garlic and pine nuts and sauté briefly.

Pour in the vegetable broth and let simmer for about 15 minutes.

Season with salt, pepper, and a pinch of sugar, then purée the soup until smooth. Add a little cream if desired.

Taste again, serve, and garnish with pumpkin seed oil and pumpkin seeds.

Practical information