Pumpkin soup extra fine

Ingredients for 4 servings:

• 400 g pumpkin flesh (Hokkaido or butternut)
• 80 g butter
• 1 tsp sugar, possibly 1.5 tsp
• 3 tbsp balsamic vinegar
• 1 tsp, heaped paprika powder, sweet
• 750 ml chicken broth
• 25 g chocolate, dark, 80% cocoa content
• 100 ml cream, lightly whipped
• salt and pepper
• Pumpkin seed oil
• Pumpkin seeds, roasted, without oil
• cream

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Croque-en-bouches Favorite soup: Hokkaido or butternut with paprika and chocolate

Dice the pumpkin and sauté in melted butter. Sprinkle with sugar and deglaze with balsamic vinegar. Stir in the paprika and pour in the chicken stock. Cover and simmer over low heat for about 20 minutes. Add the chocolate and purée the soup until smooth. Stir in the lightly whipped cream and season with salt and freshly ground pepper. Before serving, garnish each plate with a dollop of cream and 1 teaspoon of pumpkin seed oil and sprinkle with roasted pumpkin seeds.