Creamy Pumpkin Soup

Nothing says Autumn more than a bowl of steamy & delicious pumpkin soup. Made from Red Kuri squash in just 15 minutes!

1 red kuri (Hokkaido) pumpkin, about 600 g
1 large onion
3 cloves garlic
1 tbsp olive oil
0,5 l vegetable stock
salt, black pepper to taste
pinch of nutmeg
chopped pumpkin seeds
chopped chives & parsley to top
1 tbsp pumpkin seed oil
2 ts sour cream
a handful of bread croutons

View the full recipe at Vibrant Plate →