Delicious creamy pumpkin soup perfectly served with Natur Onyx
Ingredients
Soup:
- 500 g butternut squash
- 1 liter water
- 2 vegetable bouillon cubes
Topping:
- Toasted or plain pumpkin seeds
- Crispy bacon or Parma ham
Method
- Dice the butternut squash
- Boil approximately 1 liter of water
(It's better to start with a little less water and add more if the soup becomes too thick).
- Add two vegetable bouillon cubes
and bring to a boil.
- Add the squash cubes and cook until tender.
- Remove the squash cubes from the pot and mash them with a blender. (using a slotted spoon)
- Divide the squash puree into portions and fill with vegetable broth until slightly above the squash. - Fry bacon or Parma ham until crispy in the oven at 180 degrees for 10 minutes while you make the soup.
- Sprinkle with pumpkin seeds.
- Serve!
