Follow these steps for perfect results
squash pumpkin
cut into pieces
red onion
cut into pieces
potatoes
cut into pieces
garlic cloves
cut into pieces
truffle olive oil
skinny quark
basil
sunflower seeds
salt
pepper
water
Preheat oven to 180 degrees Celsius.
Halve the pumpkin, remove the seeds, and cut into pieces.
Cut the red onion and garlic into pieces.
Place pumpkin, onion, and garlic on a baking sheet and roast for 20 minutes, ensuring they don't burn.
Clean and chop the potatoes into pieces.
Heat truffle olive oil in a large pan.
Add potato pieces to the pan and cook for 3 minutes, avoiding burning.
Add 1 liter of water to the pan and bring to a boil.
Simmer for 20 minutes.
Add the roasted pumpkin, onion, and garlic to the pan.
Blend the mixture until smooth using a mixer or blender.
Season with salt and pepper to taste.
Pour the soup into bowls.
Garnish each bowl with a tablespoon of skinny quark, sunflower seeds, and basil.
Serve and enjoy!
Expert advice for the best results
Roast the pumpkin until slightly caramelized for a richer flavor.
Adjust the amount of truffle oil to your preference.
Garnish with a swirl of cream for a more elegant presentation.
Everything you need to know before you start
15 minutes
Soup can be made 1-2 days in advance.
Serve in a warm bowl, garnished with skinny quark, sunflower seeds, and basil leaves. A drizzle of truffle oil enhances the presentation.
Serve with crusty bread.
Pair with a grilled cheese sandwich.
Offer as a starter for a fall-themed dinner.
Complements the earthy flavors.
Enhances the nutty notes.
Discover the story behind this recipe
A comforting autumn dish.
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