Pumpkin Cream Soup

Ingredients

• 1 kg butternut squash
• 0.5 tsp chili powder
• vegetable stock
• Salt
• freshly ground pepper
• 1 tbsp Lemon Juice
• 4 tbsp chopped parsley
• crème fraîche

Instructions

1. 1.

   Peel the butternut squash, remove seeds and cut flesh into small pieces. Place in a pot and cover almost with vegetable stock. Bring to a boil, then reduce heat and simmer covered over low heat for about 25 minutes until tender.

2. 2.

   Puree the pumpkin finely and season with salt, pepper, lemon juice, and chili powder. Stir in 2-3 tbsp parsley. Ladle soup into bowls, add a dollop of sour cream on top, garnish with remaining parsley, and serve.