Hokaido pumpkin soup

Hokaido pumpkin soup

Ingredients

• 3g of grated ginger
• 1 shallot
• 1 tbsp of olive oil
• 1/2 baked hokaido pumpkin seasoned with oregano, thyme and salt
• 3 dcl vegetable stock
• 1-2 tbsp spelt meal
• 2 tbsp coconut milk + 1 tbsp for decoration
• some pumpkin seeds and chives for decoration
• 1 bay leaf

Method

1. Saute chopped shallot and ginger on a little oil. Pour in the soup. Season with bay leaf.
2. Add diced pumpkin and wait for the soup to boil. Add coconut milk and spelt meal, if your soup isn’t dense enough.
3. Mix the soup with a mixer. Decorate with coconut milk, seeds and chives.