Hokkaido soup

Ingredients for 5 servings:

• 1 kg pumpkin(s), (Hokkaido pumpkin)
• 1 carrot(s)
• 1 red bell pepper(s)
• 1 celery
• 4 tbsp butter
• 1 garlic clove(s)
• 1 tbsp ginger, cracklings
• 1 pinch of paprika powder
• 2 tsp tomato ketchup
• e.g. chili powder
• ½ tsp curry powder
• 1 liter vegetable broth
• e.g. salt and pepper
• 1 pinch(s) of sugar
• 120 ml cream
• 20 scampi
• Oil, for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Clean, peel, and dice the pumpkin, carrots, bell peppers, and celery. Melt the butter in a saucepan and sauté the finely chopped garlic and diced vegetables for about 5 minutes. Add the ginger, paprika, curry powder, chili, and ketchup and sauté for another 5 to 10 minutes. Then pour in the stock, season with salt, and pepper. Then simmer over low heat for 20 minutes. Purée the whole thing with a hand blender, add cream and a pinch of sugar, and season to taste. For the scampi skewers, thread 4 scampi onto each wooden skewer and fry in oil in a pan. Serve the soup in a small, hollowed-out pumpkin with a lid. Serve the skewer on a separate plate as a side dish to the soup.