Pumkin Soup with beetroot 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 Garlic Carrots Vegtable bouillon	2 tsp 2 Tbsp 1 toe 2 1	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 Salt     Cinnamon	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 mustard	3 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.