Kürbissuppe mit Rote Beete & Ingwer Kraut

Pumpkin soup with beetroot & ginger cabbage

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.

Bon appetit!

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

To taste:

Salt. pepper, lemon juice


roasted pumpkin seeds, parsley, pumpkin seed oil

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