Pumkin Soup with beetroot jus

Krübissuppe mit Rote Beete Jus

Traditional pumpkin soup meets fancy colors

4 persons, 40 min

Phase Ingredients Amounts How to
Soup Hokkaido pumpkin 1 First wash the whole pumpkin and put it into a big pot filled with water. Let the pumpkin cook for around 15 min.

After the pumpkin is cooked take it out from the water. You can easily cut the pumpkin into 2 halves, scratch off with a spoon the skin and then take out the seeds with the spoon.


Sunflower oil

Pumpkin seeds



Vegtable bouillon

2 tsp

2 Tbsp

1 toe



Cut the peeled pumpkin into smaller pieces (5x5cm) and put it into a pot with the oil, the pumpkin seeds, the chopped garlic and and the peeled and sliced carrots and let it sizzle for some moment. Then fill up with tab water until the veggies are still sticking out of the water a little bit. Let it boil. Then add the bouillon cube.
Soy creme





2 shots

Only if you like it more salty

1 pinch

Reduce the fire down to 1 and add the soy sauce, cinnamon and salt if you want. Then take your hand blender and blend the soup until creamy.




Topping Brussels sprouts


10 pieces Wash, peel and cut them into half. Then put them into a pot of water and let them cook for 6 min. You can put them as topping onto your soup.
Red beet jus Beetroots (pre-boiled)

soy cream or soy milk



2 shots

2 tsp

For the red sauce, put all ingredients in a mixer (I used the Nutribullet) and mix it up. After mixing heat up the sauce in a little pot. Then garnish your soup with it. The rather sweet taste of the red beet jus gives the very thick soup a fresh twist.


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