Roasted Pumpkin Truffle Soup
- 1 squash pumpkin
- 1 red onion
- 500 grams potatoes
- 2-3 garlic cloves
- 2 tablespoons truffle olive oil
- 4 tablespoons skinny quark
- 1 handful basil
- 4 tablespoons sunflower seeds
- Pinch of salt and pepper
- Heat the oven to 180 degrees.
- Cut the pumpkin by half and remove the seeds with a spoon. Cut the rest of the pumpkin into pieces. Cut the red onion and the garlic into pieces.
- Put the pumpkin, onion and garlic pieces in the oven and roast for 20 minutes. Don't let it get too dark.
- Clean the potatoes and cut them into pieces.
- Heat the truffle olive oil in a large pan and add the potato pieces. Leave it for 3 minutes, without burning the edges.
- Add 1 liter water to the pan and start boiling it. Leave it for 20 minutes.
- Add the pumpkin, onion and garlic. Mix it all with a mixer or a blender.
- Add some salt and pepper if you like and pour the soup into bowls.
- Add one tbs skinny quark, the sunflower seeds and the basil.
- Enjoy!!!!!!
pumpkin, red onion, garlic, olive oil, skinny quark, handful basil, sunflower seeds, salt
Taken from food52.com/recipes/72282-roasted-pumpkin-truffle-soup (may not work)