Recipe of the month

Ingredients

400 g of peeled, rasped pumpkin
1 onion
4 gloves of garlic
6 dl beef broth or vegetable soup (stock)
2 dl cream
1 tablespoon of pepper
1 tablespoon of caraway
50 g of butter
150 g potatoes

To serve

4 tablespoon of Mutter Natur pumpkin seed pesto
4 tablespoon of sour cream

Preparation

Marinate the rasped pumpkin with pepper, caraway and garlic for 24 hours.

Sweat butter and onion and roast it with the pumpkin. Then fill the mixture up with soup , salt it and cook it for approx. 30 minutes. Rasp 150 g of raw, peeled potatoes into the soup and stir the soup immediately, then let it cook for 5 to 10 minutes. Puree the soup with a hand blender , add some cream and let it boil up again.

Serving suggestion

Fill the sour cream in a pastry bag and paint a heart in the empty soup plate. Now fill Mutter Natur pumpkin seed pesto in this heart. Serve the soup extra in a holed pumpkin.