Ingredients

• 1 pumpkin, approx. 1.8 kg
• 8 dl vegetable stock
• 200 g Filona cream cheese
• 1-2 tbsp pumpkin seeds (optional)
• 2 tbsp chopped parsley
• salt & pepper

How it’s done

1. Cut the pumpkin into cubes approx. 3-4 cm thick. Place in a saucepan. Cover with vegetable stock. Cover and cook over a medium heat for approx. 20 minutes. Use a knife blade to check whether the pumpkin is cooked.
2. Puree finely with a blender. Add the Filona Cream Cheese Nature. Blend again until the soup is creamy. Serve in the bowls.
3. Garnish with pumpkin seeds and chopped parsley. Season with salt and pepper to taste.