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Ingredients (2 servings)
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600 g Bio Speisekürbis Hokkaido
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2 Stk. Bio Topfenkornweckerl
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Olivenöl
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Gemüsebrühe
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Salz, Pfeffer, Muskatnuss
Preparation
- Wash the organic Hokkaido pumpkin thoroughly, halve it, remove the seeds, and cut the flesh with the skin into coarse cubes.
- Heat some olive oil in a large pot and sauté the pumpkin cubes briskly for a few minutes.
- Deglaze with enough vegetable broth so that the cubes are just covered, and simmer covered over medium heat for about 20 minutes until soft.
- Puree the soup finely with an immersion blender, season to taste with salt, pepper, and a pinch of nutmeg, and serve together with the fresh organic quark grain rolls.
