John Myers
Ingredients for 4 servings:
- 1 pumpkin(s), Hokkaido (approx. 1kg)
- 3 carrots
- 3 potatoes (floury)
- 1 vegetable onion(s)
- 50 g ginger (fresh, about the size of a thumb)
- 50 ml vermouth (e.g. Noilly Prat)
- 1 cup whipped cream
- 1 bunch of parsley
- 1 bunch of chives
- 1 clove(s) garlic
- 50 g bacon
- salt and pepper
- nutmeg
- some oil for frying
- Pumpkin seed oil, for decoration and taste
- n. B. water
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
for autumn, not just for Halloween
Peel the onion and dice it into small cubes. Peel the potatoes and carrots and roughly chop them. You don’t need to peel the Hokkaido pumpkin; I would just remove the blossom and any large impurities. Wash the pumpkin thoroughly and roughly chop it as well. Finely grate the ginger and peel the garlic. Sauté the onions in a soup pot with a little oil. Add the grated ginger and garlic. Add the pumpkin, carrot, and potato pieces to the pot and fry briefly. Deglaze the pot with vermouth and, once the alcohol has evaporated, add enough water to cover. Simmer the soup over low heat until the vegetables are tender. After about 25-30 minutes, the potatoes will be nice and soft. Blend the soup thoroughly with a hand blender until it forms a smooth, slightly mushy mixture. Add the cream and season with pepper, salt, and nutmeg. Since we only made the soup with water, it needs a good dose of salt. Now chop the parsley and chives and stir them into the soup. Dice the bacon and fry them until crispy. Before serving, I add a spoonful of pumpkin seed oil to each soup bowl and garnish with the bacon croutons. Tip: Roasted pumpkin seeds (or sunflower seeds, if you prefer) also make a great garnish and add a little extra flair to the soup.
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