Pumpkin-vanilla soup with wholegrain topping
For 4 people
  • 1 butternut pumpkin
  • 1 onion
  • olive oil
  • 0.7dl Vegetable stock
  • 1 tsp bourbon vanilla powder
  • 1 tsp cinnamon
  • pumpkin seeds
  • 2 slices wholemeal bread
  • pumpkin seed oil.
  1. Peel the pumpkin and cut into small pieces.
    Cut the onions into small pieces and fry them in olive oil.
    Add the pumpkin and steam briefly. Add the vegetable stock and cook the soup at medium heat for about 15 minutes or until the pumpkin is soft.

  2. In the meantime, fry the pumpkin seeds without oil in a pan (about 3 minutes). Cut the wholemeal bread into small cubes and sauté in olive oil until crispy.

  3. Puree the soup finely, add the cinnamon and vanilla and season with salt and pepper.

  4. Arrange soup in plates, sprinkle with pumpkin seed oil, add pumpkin seeds and wholemeal croutons and serve.

Balancing effect on:
Sacral Chakra
Throat Chakra
Balace your energy
Food for the soul
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