Pumpkin cream soup

Ingredients for 4 servings:

• 2 small pumpkins (Hokkaido pumpkin)
• 2 large onions
• 200 g diced ham (Katenschinken)
• 200 ml cream
• salt and pepper
• 2 liters of vegetable broth or meat broth
• olive oil
• 1 chili pepper(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with ham and onions.

Cut the pumpkins into eighths, remove the seeds and core, and cut the pumpkin flesh into approximately 2 cm pieces. Heat olive oil in a sufficiently large pot and fry the pumpkin pieces until well browned, seasoning with salt and pepper. Pour in vegetable or meat broth and add the chili pepper. Simmer for 20-30 minutes, until the pumpkin is tender. Sauté the diced onions and ham together. When the pumpkin is tender, remove the chili pepper and purée the soup, then add the onions and bacon. Stir in the cream and season to taste.