Butternut pumpkin soup with Mestemacher Protein toast rolls

Photo credits: ALBERTI & WEGO GBR

Ingredients:

For the pumpkin soup:

  • 600 g butternut squash
  • 1 onion
  • 800 ml vegetable stock
  • 100 g cream
  • salt
  • pepper
  • nutmeg

For the topping:

  • mushrooms
  • beetroot crisps
  • basil

Preparation:

For the squash soup: peel the squash, remove the seeds and dice. Cut the onion into small pieces and sauté in butter until translucent. Add the squash, sauté briefly and add the stock. Simmer for 25 – 30 minutes and then purée finely. Fold in the cream and season to taste with salt, pepper and nutmeg.

Decorate the soup with the topping and and serve with the Protein toast rolls.