Creamy pumpkin soup

Ingredients

• 800 g Home made pumpkin cream spread
• 50 g Butter
• 1 tbsp Olive oil
• 1 head Onion
• 2 clove Garlic
• 1 pinch Salt
• 1 pinch Black pepper, ground
• 1/2 tsp Nutmeg, ground
• 1 slice Fresh ginger, grated finely
• 800 ml Homemade vegetable stock
• 1 tbsp Fresh squeezed lemon juice

Method

1. 1. Cut the pumpkin into small pieces and bake in a preheated oven at 200°C (392 F) until tender. Then scoop out the pumpkin and crush it with a fork.
2. 2. In a saucepan, sauté the onion in the butter and oil, then add the spices and garlic and fry it a little.
3. 3. Add the pumpkin puree, pour in the stock, bring to the boil and blend.
4. 4. Serve with toasted pumpkin seeds.