Creamy Hokkaido soup

Ingredients for 4 servings:

• 350 g Hokkaido pumpkin(s)
• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp sunflower oil
• 700 ml vegetable stock or water
• 1 tbsp, heaped cream cheese
• 1 tbsp, heaped sour cream
• 1 small chili pepper(s)
• some lemon zest and some juice from an organic lemon
• 1 pinch(s) paprika powder, smoked
• Salt and pepper from the mill
• n. B. pumpkin seed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

simple, quick and vegetarian

Peel and chop the onion and garlic. Heat the sunflower oil over a moderate heat and sauté the onion and garlic until just browned. In the meantime, wash, trim, and roughly dice the pumpkin. Add the pumpkin to the onions and sauté briefly. Add the chili pepper and a little lemon zest and top up with stock or water. Season with salt, pepper, and paprika and simmer until the pumpkin is soft. Remove the chili pepper. Now puree everything very finely with a hand blender. Add a little lemon juice, the cream cheese, and sour cream to the soup and blend again. Season to taste with salt, pepper, and lemon juice and serve. Drizzle a little pumpkin seed oil over the soup, if desired.