Nutty flaxseed oil goes perfectly with the aromatic pumpkin soup.
- Servings: 1
- Preparation time: 35 min.
- Cooking time: 20 min.
Ingredients
- 1 Hokkaido pumpkin
- 150 ml Whipping cream
- 1 liter Vegetable broth
- Flaxseed oil Hof-Manufaktur Kreiselmeyer
- Olive oil
- 1 Onion
- 1 clove Garlic
- Nutmeg
- 1 pinch Salt
- 1 pinch Pepper
Preparation
- After removing the seeds, cut the Hokkaido pumpkin into small pieces
- Chop the onion and garlic and sauté in a pot with olive oil
- Add the pumpkin to the pot and sauté briefly as well
- Add 1 liter of water and vegetable broth and let everything simmer for 20 min.
- Season the soup, purée, and stir in the whipping cream
- After serving, drizzle with flaxseed oil on the plate to refine
- Enjoy!
