FRUITS AND VEGGIES MONDAY/PUMPKIN SOUP 🍉🍍🍑🍆

Hello dear fruits and veggie friends, today I have a delicious pumpkin soup cooked for you!

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Today I was able to harvest the first Hokkaido pumpkins. Spring was particularly warm and humid this year, so the fruit and vegetables are ripe earlier than in previous years.

The deliciously orange pulp has a slightly nutty taste and is reminiscent of sweet chestnuts in both taste and consistency. When raw, the pulp is firm and filled to the brim with valuable nutrients. Particularly high is the content of beta-carotene, especially in shell!

In addition, the Hokkaido pumpkin, like all pumpkin varieties, stimulates the kidney and bladder activity and thus dehydrates naturally.

The Hokkaido pumpkin is versatile in the kitchen, the pumpkin cream soup or pumpkin puree tastes particularly good. A real treat, he is also cut in slices and baked in the oven.

Pumpkin cream soup ingredients

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• 500 g pumpkin (Hokkaido)
• 1 onion
• 2 cloves of garlic
• 3 tablespoons rapeseed oil
• 600 ml vegetable broth
• salt
• pepper
• nutmeg

Pumpkin seed oil

preparation

Wash the pumpkin, cut in half and remove the seeds with the fibers

Cut the scraped pumpkin into cubes. The hokkaido pumpkin does not have to be peeled, the shell can be eaten

Peel the onion and garlic, chop finely and fry in oil for 2 minutes

Add the diced Hokkaido squash, fry briefly and pour in the soup

Season with salt, pepper and nutmeg, cook the soup until the pumpkin is soft

Puree the soup and season to taste

The highlight comes to the end. Arrange the soup and drizzle with some pumpkin seed oil.

Bon Appetit!

Big thanks to @lenasveganliving