In a large saucepan, sauté onions in olive oil over low heat for 5-10 minutes. Add the pumpkin cubes and pressed garlic cloves and sauté for a few minutes.
Pour in the vegetable stock and cook for about 15 minutes. Puree and season with lemon juice, pepper and salt.
Divide pumpkin soup among bowls. Put beetroot & ginger cabbage on top and optionally top with pumpkin seeds, oil and parsley.
For 4 people
1 Hokkaido pumpkin (approx. 1.2 kg, cleaned and cut into cubes)
2 tbsp olive oil
1 onion, peeled and diced
2 cloves garlic
1.5 liters of vegetable broth
1 glass of SUUR Love Craft herb beetroot & ginger
Salt. pepper, lemon juice
roasted pumpkin seeds, parsley, pumpkin seed oil