Ardo Products used in this recipe

Pumpkin puree portions

Diced beetroot

Preparation

Bring the vegetable stock to the boil and stir in the still frozen pumpkin puree
pellets. Season with lemon juice, salt and a pinch of sugar.
Pour in the cream and add cold knobs of butter to the soup when it is off the heat.
Divide the beetroot cubes into pre-heated cups or soup bowls, then fill with the soup
and garnish with a swirl of cream and a sprinkling of poppy seeds.

Tip: The beetroot leaves lend themselves particularly well to the garnish.