Pumpkin soup with fresh ginger and gremolata

by annapurnalovesme

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.


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