Ingredients - 2 servings

Pumpkin puree:

• 300 g Hokkaido pumpkin
• 2 tablespoons bio:HEMP OIL
• pinch of salt
• 60 ml vegetable soup
• 2 ML jamu:MAGIC

Risotto:

• 1 onion
• 1 garlic clove
• 1 tablespoon bio:HEMP OIL
• 150 g risotto rice
• 0.5 l vegetable soup
• 25 g butter (or vegan alternative)
• salt & pepper
• Some finely grated Parmesan or 3 tablespoons of yeast flakes

Here's how it's done:

1. Preheat oven to 200° C (top/bottom heat).
2. Wash and clean the pumpkin and dice it roughly.
3. Place on a baking tray lined with baking paper and Drizzle with hemp oil and season with a pinch of salt. Then bake for about 20 minutes until the pumpkin is soft.
4. Take the pumpkin out of the oven and put a handful to one side. Mix the remaining pumpkin with 60 ml of vegetable soup to a puree and stir in 2 ml of jamu:MAGIC.
5. For the risotte, peel the onion and garlic and chop finely. Sauté in olive oil.
6. Add the risotto rice and fry for 2 minutes.
7. Then add a little more soup so that the rice is covered until the soup is used up and the rice is al dente.
8. Last Fold the pumpkin puree into the rice with a little butter. Season with salt and pepper, garnish with parmesan or nutritional yeast and the baked pumpkin pieces and enjoy.