Creamy Hokkaido Soup

Ingredients (approx. 1.1 liter - 5-6 servings)

1 Hokkaido pumpkin (in this recipe 600g = 85mg Phe/100g)

Onion

30g of butter

approx. 400-500 ml of vegetable broth

1 clove of garlic

salt

black pepper

Bay leaf

vegan cream (I used alpro rice cream)

Method:

1. Heat the butter in a medium-sized saucepan, add the finely chopped onion and fry until soft, about 5 minutes.

2. Then cut the pumpkin (there is no need to peel the pumpkin, only scoop out the seeds from inside) and add it to the pot together with the clove of garlic and sauté for another 5 minutes.

3. Add bay leaf, salt, paper and pour the vegetable broth over the pumpkin so that it is completely covered, then close the pot with a lid and cook for about 30-35 minutes.

4. Take the bay leaf out and blend the soup with until smooth. Add cream, mix well and serve.

5. Bon appetite :)