Lose Yourself In Cream Soup With Hokkaido Pumpkin
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 1
40 min


90 grams
Brussels Sprouts
90 grams
Butternut Squash
15 ml
0.75 tbsp
1 tbsp
Olive Oil
30 grams
Parmesan Cheese
50 grams
1 tbsp
4 tbsp
30 grams
Sun-Dried Tomato
2 tsp

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  1. Peel and cut your butternut squash. All ingredients should have a similar size and shape.
  2. Wash and cut your brussels sprouts so that they all have a similar size and shape.
  3. Grate or slice your parmesan cheese.
  4. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Boil pasta according to instructions on package.
  2. Heat olive oil in a pot, add Brussels Sprouts thyme and fry for 10 minutes.Finally, add Butternut Squash and fry for 20 more minutes.
  3. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  4. Add cream, lemon and pesto and mix.
  5. Toast pinenuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Use a blender to purée your soup to the desired consistency.
  2. Add your pasta to the soup and mix.
  3. Add Parmesan Cheese, Pinenuts and Sun-Dried Tomato on top.