2 servings

Tips: Serve this soup with a slice of sourdough bread.

INGREDIENTS

• 500g pumpkin
• 1 broth cube
• 1/2 medium yellow onion
• 1 garlic clove
• 4 dl Sproud Original
• 1 tbsp minced ginger
• 1/2 tsp paprika powder
• 1/2 tsp turmeric, ground
• 1/2 tsp black pepper, ground

TOPPINGS

• Coconut cream
• Dry roasted pumpkin seeds

STEP BY STEP 

1. Peel and cut the pumpkin into cubes and add to a pot together with broth cube and enough water to cover. Simmer until the pumpkin is soft.
2. Meanwhile sauté the onion and garlic until the onion is translucent, set aside.
3. When the pumpkin is soft, add all ingredients to a blender and blend until smooth, add more Sproud if you want a thinner soup.
4. Serve immediately and top with pumpkin seeds and coconut cream! Add a slice of whole wheat bread to make it more filling.