Prep Time:10 min | Cooking Time:10 min | Total Time: 20 min | Servings:4 | Difficulty: Easy
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 1kg butternut pumpkin, peeled and chunked
• 1 L Water
• 1 tsp Salt, or to taste
• Black paper to taste
• Nutmeg grinded
• 3 tsp Pumpkin Seed Oil
In a medium saucepan, sweat the onion until soft. Put in the pumpkin, stock and salt. Bring to the boil, turn down heat and simmer until pumpkin is tender.
Remove from heat and cool a little before pureeing in a blender until smooth. Return to the saucepan and season with salt and pepper. Add nutmeg and black paper. Reheat, but don’t boil. Ladle into bowls and garnish with the Pumpkin Seeds and Pumpkin Seed Oil.
Bon apetit 😉