Roasted Pumpkin Truffle Soup

1. 1

   Heat the oven to 180 degrees.

2. 2

   Cut the pumpkin by half and remove the seeds with a spoon. Cut the rest of the pumpkin into pieces. Cut the red onion and the garlic into pieces.

3. 3

   Put the pumpkin, onion and garlic pieces in the oven and roast for 20 minutes. Don't let it get too dark.

4. 4

   Clean the potatoes and cut them into pieces.

5. 5

   Heat the truffle olive oil in a large pan and add the potato pieces. Leave it for 3 minutes, without burning the edges.

6. 6

   Add 1 liter water to the pan and start boiling it. Leave it for 20 minutes.

7. 7

   Add the pumpkin, onion and garlic. Mix it all with a mixer or a blender.

8. 8

   Add some salt and pepper if you like and pour the soup into bowls.

9. 9

   Add one tbs skinny quark, the sunflower seeds and the basil.

10. 10

    Enjoy!!!!!!

* Per serving · 4 servings · Values may vary.