Butternut pumpkin soup with Mestemacher POWER SNACK crunch

Photo credits: ALBERTI & WEGO GBR


For the pumpkin soup:

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

For the topping:


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 serve.