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Pumpkin Soup "Hokkaido" (vegan)

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Pumpkin Soup "Hokkaido" (vegan)


  • 1 small Hokkaido pumpkin
  • 250ml unsweetened orange juice
  • 500ml vegetable stock
  • 2 tablespoons olive oil
  • 1 tablespoon Dr. Budwig's Oleolux
  • sea salt
  • agave syrup
  • 2-4 tablespoons of pumpkin seed oil, to taste
  • 1-2 tablespoons toasted pumpkin seeds

Divide the pumpkin, remove seeds, cut into small pieces and fry in olive oil in a pot. Fill with orange juice and broth and cook until tender. Then, if the soup is too compact, puree with a hand blender and pass through a sieve if a little broth or juice yield necessary. Season with sea salt, agave syrup and Dr. Budwig's Oleolux and serve in dishes. Garnish with some pumpkin seed oil and roasted pumpkin seeds.

Vary the soup by adding some Jaipur or Madras curry powder.

from the Budwig Foundation, Germany

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