Healthy Living

Hokkaido Pumpkin Soup

500 g hokkaido pumpkin
30 ml olive oil
pinch of sea salt
pinch of white pepper
2 slices of rye bread
30 g of pumpkin seeds
Peel the pumpkin, discard the seeds, cut on bigger slices, put on the oiled tray and baked in the oven to golden colour. When ready put in the pot, mix it, use salt, pepper and oil and add 500 ml of boiled water.
Cut the bread to make the croutons, put on heated oiled pan, add pumpkin seeds and roast to golden colour.