Cold Pumpkin Cream Soup

Ingredients

• 500 g butternut squash
• 2 sprigs dill
• 250 ml buttermilk
• Salt
• Pepper (freshly ground)
• Lemon juice
• 1 vegetable broth cube

Instructions

1. 1.

   Peel the pumpkin and dice it into small cubes, setting aside about 100 g. Cover the pumpkin with water in a pot so that the flesh is just covered. Add the vegetable broth cube and bring to a boil.

2. 2.

   Cover and simmer over low heat until the pumpkin is tender. Remove from the stove and puree. Season with lemon juice, salt, and pepper.

3. 3.

   Let it cool completely. Wash the dill, dry, and finely chop. Stir in the buttermilk and dill, then serve chilled with the reserved pumpkin cubes as garnish.