Pumpkin Sea Buckthorn Soup with Pumpkin Seed Oil and Crunchy Topping

Ingredients

• 1 Hokkaido pumpkin
• 2 starchy potatoes
• 2 onions
• 2 Garlic cloves
• 1 tbsp Budwig olive oil (available at health food stores)
• 400 ml Vitam vegetable broth (available at health food stores)
• 250 ml unsweetened sea buckthorn juice from Donath (available at health food stores)
• salt (available at health food stores)
• pepper from Brecht (available at health food stores)
• 2 tsp pumpkin seeds from the health food store (available at health food stores)
• 2 tsp cashews from the health food store (available at health food stores)
• 2 tsp sunflower seeds from the health food store (available at health food stores)
• 1 tsp maple syrup (available at health food stores)
• 1 tbsp Lima tamari (available at health food stores)
• 4 tbsp Fauser pumpkin seed oil (available at health food store)

Instructions

1. 1.

   Clean, wash, deseed the pumpkin and cut into large pieces. Peel and roughly cube the potatoes. Peel and finely dice the onions and garlic.

2. 2.

   Heat olive oil in a large pot, add onions and garlic, and sauté for 3 minutes over medium heat until translucent. Add pumpkin and potatoes and cook together for 5 minutes.