A steaming bowl of pumpkin soup, gently spiced with turmeric and topped with a surprising topping of Sandra's Cashew & Pumpkin Seed Granola. Pure comfort food, perfect for a crisp autumn day or as a colorful starter for dinner.
This is what you need
- 1 pumpkin or 400 grams of pumpkin cubes
- 1 liter vegetable stock
- 1 large onion
- 2 cloves of garlic
- 1 tsp turmeric
- Sandra Bekkari Cashews and Pumpkin Seeds
- olive oil
- salt and pepper
This is how you prepare it
Preheat the oven to 200°C (400°F). Halve the pumpkin and roast for 20 minutes, or use the diced pumpkin immediately. Finely dice the onion and garlic and sauté them in a pan with olive oil. Season with salt and pepper. Scoop out 400g of the pumpkin flesh (or use the roasted diced pumpkin) and add it to the onion and garlic.
Add the stock and simmer for 20 minutes. Season with turmeric, salt, and pepper and blend until creamy. Serve with a dollop of Greek yogurt, some fresh thyme, and a crunchy topping of Cashew & Pumpkin Seed Granola.
