Pumpkin Soup

vegan, gluten-free

INGREDIENTS (4 servings):

• 1 bag UMAMI Proteinmix
• 1 kg nutmeg or butternut squash
• 1 large onion
• 1 soup spoon fresh ginger
• 1 soup spoon curry powder
• 200ml dry white wine
• 800ml stock
• 200g coconut milk
• 1 dash pumpkin oil

COOKING INSTRUCTION:

1. Wash and peel the pumpkin. Cut into large cubes.

2. Roughly chop the onion. Peel the ginger with a small spoon and chop finely.

3. Sauté the onions & ginger in a saucepan for 2 minutes. Then add the pumpkin for a few minutes, salt well and deglaze with wine. Add stock and curry powder. Bring to a boil.

4. Simmer soup half covered for 40-60min.

5. Puree the soup and pass it through a sieve.

6. Add coconut milk and heat gently.

7. Garnish with UMAMI Proteinmix & a drizzle of pumpkin oil.