Čas priprave: 40 min
Main ingredient
pumpkin
Ingredients
1 OSEBA
150 g
chopped butternut squash or Hokkaido pumpkin
1
potato
1
red onion
2 tsp
rapeseed oil
300 ml
water
3 cloves
garlic
1/2 tsp
turmeric or curry powder if preferred
1/2 tsp
ground ginger
1/4
of a lemon
salt and pepper to taste
1 tsp
oat cream
1 tbsp
pumpkin seeds and black and white sesame seeds
1 tsp
pumpkin seed oil
1 slice
of rye crispbread crushed
Procedure
- Grate the pumpkin and potatoes into long strips. Heat the rapeseed oil in a pot and sweat the chopped onion and garlic until they soften. Add the pumpkin, potatoes and spices.
- Stir the vegetables until moisture is reduced and top with boiling water or vegetable stock. Cook for up to 20 minutes or until the vegetables are tender.
- Towards the end, add the lemon juice and blend the ingredients into a creamy soup.
- Before serving, stir in the oat cream and garnish with seeds, pumpkin seed oil and other optional additions.
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