chopped butternut squash or Hokkaido pumpkin
turmeric or curry powder if preferred
of a lemon
salt and pepper to taste
pumpkin seeds and black and white sesame seeds
pumpkin seed oil
of rye crispbread crushed
- Grate the pumpkin and potatoes into long strips. Heat the rapeseed oil in a pot and sweat the chopped onion and garlic until they soften. Add the pumpkin, potatoes and spices.
- Stir the vegetables until moisture is reduced and top with boiling water or vegetable stock. Cook for up to 20 minutes or until the vegetables are tender.
- Towards the end, add the lemon juice and blend the ingredients into a creamy soup.
- Before serving, stir in the oat cream and garnish with seeds, pumpkin seed oil and other optional additions.