Quick and healthy vegan evening meal

Pumpkin soup with toasted pumpkin seeds and fresh coriander.


Quick and easy!

  • Antal personer 2 serv.
  • Tilberedningstid 15 min
  • Bagetid 5 min.
  • Print
  • Share

Preheat the oven to 250 degrees Celsius (fan-assisted). Cover a baking tray with baking paper and spread the pumpkin seeds onto the baking paper. Toast the seeds for 5 minutes. Heat the soup on a low heat, stirring regularly.

Rinse the coriander and spring onions. Chop the coriander into small pieces. Chop the spring onions. When the soup is hot, add the pumpkin seeds and spring onion.
Garnish the soup with coriander and serve hot.


What you need

1 bottle Fynbo Premium Pumpkin Soup
1 bunch coriander 
100 g pumpkin seeds
4 spring onions


pumpkin-graeskar-hoejre-frugt-nederst-blur.png (1)