Peppered pumpkin soup with feta cheese

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 slice(s) ginger
• 10 g oil
• 750 g Hokkaido pumpkin(s)
• ¾ liter meat broth
• 1 pinch(s) nutmeg
• 120 g sheep’s cheese
• 1 tsp black peppercorns, crushed
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Finely chop the garlic, onion, and ginger and sauté in a pan with a dash of oil until translucent. Add the finely chopped Hokkaido pumpkin flesh and fry for about 5 minutes. Now add the stock and a pinch of nutmeg and cook everything for 15 minutes. Then puree the soup with a hand blender. Add a teaspoon of crushed black pepper and the diced feta cheese and simmer for about 2 minutes. Puree the soup again and season with salt and freshly ground black pepper, if desired. Ladle the soup into bowls, sprinkle each with a pinch of freshly ground black pepper, and serve with a slice of salted buttered bread. Tip: I add a dash of Cremefine or cream towards the end with the feta cheese.