Pumpkin soup

Pumpkin soup

Ingredients

  • 200 ml MEGGLE Creme Dual
  • 300 g butternut squash or Hokkaido pumpkin
  • 80 g yellow onions
  • 50 g potatoes
  • 1 clove of garlic
  • vegetable stock
  • salt and pepper
  • pickled ginger and black sesame seeds for decoration

Directions

Cut the onions to thin slices and sweat them on a little bit of oil until browned.  Add the pressed garlic and sliced potatoes and sweat a little bit more. Continue with adding the peeled and cut pumpkin and cover with vegetable stock.  Cook until tender approx. 25 minutes. Mix with hand blender until smooth then add Creme Dual and season with salt and pepper. Serve with ginger and sesame seeds.