Pumpkin soup
With MEGGLE Creme Dual
Ingredients
| 200 ml | MEGGLE Creme Dual |
| 300 g | Butternut squash or Hokkaido pumpkin |
| 80 g | Yellow onions |
| 50 g | Potatoes |
| 1 | Clove of garlic |
| Vegetable stock |
| Salt and Pepper |
| Pickled ginger and black sesame seeds for decoration |
Preparation
Step 1
- Cut the onions into thin slices and sauté in a little oil until browned.
- Add the pressed garlic and sliced potatoes and sweat a little more.
Step 2
- Add the peeled and sliced pumpkin and cover with vegetable stock.
- Cook for about 25 minutes until tender.
Step 3
- Mix with a hand blender until smooth then add MEGGLE Creme Dual and season with salt and pepper. Serve with ginger and sesame seeds.
