Cream of Pumpkin Soup with Parsley

For the cream of pumpkin soup with parsley, remove the seeds from the Hokkaido and cut into small pieces. Place in a pot and pour the soup stock so that all the pieces are just covered.

Add the ginger and curry and simmer for about 15-20 minutes until the squash pieces are tender. Remove the pot from the heat and puree finely with a hand blender.

Stir in the parsley and sour cream and serve the cream of pumpkin soup with parsley.

Preparation Tip:

It also tastes very good if you drizzle some pumpkin seed oil over the pumpkin cream soup with parsley before serving.

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