Spicy pumpkin soup

40+ Min. Easy Serves 4-6

1
Sauté the onion pieces in the oil in a large frying pan until translucent, add the ginger, diced chilli and garlic and leave to simmer for a short while with the prepared pumpkin flesh.
2
Add the stock and cook for approx. 30 min. In the meantime, roast the pumpkin seeds in a pan without oil.
3
Pour into a large saucepan and puree finely. Mix with the orange juice and stir in 110g LUVE Streichglück spread until creamy.
4
Add half of the chopped parsley. Season with pepper, salt and nutmeg and serve with pumpkin seeds, a drizzle of pumpkin seed oil and a dollop of LUVE Streichglück spread and the rest of the parsley.

ingredients

1250 g

Hokkaido pumpkin (seeded and diced)

600-700 ml

vegetable stock

200 ml

organic orange juice

white onion (diced)

1/2

bunch of parsley

small chilli (seeded, finely chopped)

clove of garlic (peeled, pressed)

4 tbsp

olive oil

30 g

ginger (diced)

1 pinch

ground nutmeg

40 g

dried pumpkin seeds

1 EL

pumpkin seed oil

a little

pepper and salt