Preparation time: approx. 15 minutes (plus cooking time)
Per portion approx. 222 kcal / 932 kJ
5 g P, 17 g F, 10 g CH
1 tbsp butter
500 g hokkaido pumpkin
1 l vegetable stock
toasted flaked almonds and crème fraîche to garnish
1 Peel and chop the onion and sauté in the hot butter. Wash, dry, deseed and dice the pumpkin. Trim, peel and dice the carrots. Put the pumpkin and carrot in with the onion and simmer.
2 Pour over the vegetable stock. Bring to the boil, and simmer for about 15 minutes. Purée the soup, and season with salt, pepper, nutmeg and ground ginger. Garnish with flaked almonds and crème fraîche to serve.