SLOVENIAN VERSION:

Pumpkin Soup with pumpkin dumplings is a must-try for all vegetable soup lovers. The soup requires only three ingredients, i.e. pumpkin meat, spices and water; however, for a creamy flavour a cream can be added. Moreover, “dumplings” made from just two ingredients are a great add-on, as well. The dumplings can also be used in beef/chicken soup.

The recipe is gluten free and vegan. Enjoy it with one more person for lunch.

INGREDIENTS for pumpkin soup:
– 600g pumpkin.
– 400ml water.
– 200ml soy cream.
– 100g onions.
– 20g pumpkin seeds.
– Spices, e.g. white pepper, cayenne pepper, minced garlic.

INGREDIENTS for dumplings:
– 180g basil tofu.
– 30g pumpkin seed flour.

PROCEDURE:
1. Fry the onion and spices in the pan.
2. Add the pumpkin, 400ml of water and cook over medium heat for ten minutes.
3. Mix the soup with a stick blender.
4. Stir in the soy cream and cook for another five minutes.
5. Meanwhile, prepare the dumplings, blending the sliced tofu in a blender with pumpkin seed flour. Shape into dumplings.
6. Add the dumplings to the soup and cook for five minutes.
7. Meanwhile, bake the pumpkin seeds in a saucepan and sprinkle them over the top of the soup.

TIPS:
– We can use Hokkaido or spaghetti pumpkin.
– Other tofu can be used instead of basil tofu.
– If you want thicker dumplings, add 10g of gold flaxseed flour to the mass.

NUTRITIONAL VALUE:
– Eenergy value 1.006 kcal.
– Fat 61,3g (of which saturated fat 24g).
– Carbohydrates 83g (of which sugars 14,1g).
– Dietary fiber 16,5g.
– Protein 62,4g.