Pumpkin
Soup "Hokkaido" (vegan)
- 1
small Hokkaido pumpkin
- 250ml
unsweetened orange juice
- 500ml
vegetable stock
- 2
tablespoons olive oil
- 1
tablespoon Dr.
Budwig's Oleolux
- sea
salt
- agave
syrup
- 2-4
tablespoons of pumpkin seed
oil, to taste
- 1-2
tablespoons toasted pumpkin
seeds
Preparation:
Divide the pumpkin, remove seeds,
cut into small pieces and fry in olive
oil in a pot. Fill with orange juice
and broth and cook until tender. Then,
if the soup is too compact, puree
with a hand blender and pass through
a sieve if a little broth or juice
yield necessary. Season with sea salt,
agave syrup and Dr. Budwig's Oleolux
and serve in dishes. Garnish with
some pumpkin seed oil and roasted
pumpkin seeds.
Tips:
Vary the soup by adding some Jaipur
or Madras curry powder.
from
the Budwig Foundation, Germany |