Pumpkin soup with fresh ginger and gremolata

This delicious soup invites you to take in her beautiful color. Mmhhhh…mint, pumpkin, pumpkin seeds, pine nuts…pure abundance.

vegan, glutenfree, sugarfree

serves 2

For the soup:

• 300 g pumpkin, coarsely diced
  1 onion, finely diced
  1 cm ginger, coarsely chopped
  3 tablespoons pumpkin seed oil
  1 tsp curry
  800 ml vegetable broth
  25 g oat flakes

For the topping:

• 2 tablespoons pine nuts (or other nuts)
  1 organic lemon, zest finely grated
  ½ bunch parsley, finely chopped

1. Mix pumpkin, onion, ginger and 2 tbsp pumpkin seed oil. Season with salt and curry. Cook in a hot oven at 180 degrees for 20 minutes..
2. For the oat cream, soak oat flakes in 200 ml water for 10 minutes, add salt and 1 tsp oil and puree.
   Then finely puree together with all ingredients.
3. Mix all ingredients for the gremolata and sprinkle on the soup. Finish with the remaining pumpkin seed oil.