Pumpkin soup
A silky Hokkaido pumpkin soup with cream and a hint of ginger, finished with toasted pumpkin seeds — vegetarian, autumnal and ready in about 45 minutes.
45 min
Time
4
Servings
190
Kcal
Ingredients
- Hokkaido pumpkin600 g
- cream150 ml
- ginger10 g
- onion1 pcs
- broth700 ml
- pumpkin seeds2 tbsp
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