Pumpkin Soup with Buckwheat

For the pumpkin soup with buckwheat, cut the pumpkin in half, peel and scrape out the seeds and fibers with a spoon. Cut the pumpkin flesh into cubes. Finely chop the onion.

Heat butter in a saucepan and sauté onions. Add the pumpkin cubes and pour in the soup. Add thyme sprigs to soup in a spice bag or tea filter. Cook for about 20 minutes, until the pumpkin cubes are soft.

Put the buckwheat in a sieve and wash carefully with warm water. Bring to a boil with 140 ml of water and a pinch of salt and cook over low heat until tender, about 15 minutes. Strain and rinse warm.

Remove the spice bag from the soup and puree the soup with a blender. Stir in the cream and bring to the boil again. Now add the cooked buckwheat to the soup and heat again.

Spread the pumpkin soup with buckwheat on plates and drizzle a little seed oil over it.

Preparation Tip:

Season the pumpkin soup with buckwheat, for example, also with some freshly grated ginger.

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