Pumpkin soup
Ingredients:
1 butternut squash
1 parsnip
1 potato
1 chopped onion
1 chopped garlic clove
3 tablespoons canola oil
2 cm chopped fresh ginger
1 liter vegetable broth
Salt, Pepper
Cream
some pumpkin seed oil
Process
Dice the pumpkin, peel the parsnip and potato, dice. Sauté everything with onion and garlic in the oil. Add the ginger. Pour in vegetable broth, simmer for about 20 minutes, puree. Season with salt and pepper, refine with cream. Distribute on plates, drizzle pumpkin seed oil over it.