Pumpkin soup

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s)
• 1 onion(s)
• 750 ml broth
• 60 g fresh ginger root
• 1 tsp curry powder
• e.g. chili pepper(s), fresh, or sambal oelek
• 1 tsp cumin
• 1 cup of crème fraîche or cream
• ½ tsp salt
• 1 tbsp sugar
• pepper
• some chervil if needed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the pumpkin and trim away any damaged parts. Then cut it up, remove the seeds, and cut the rest into 1.5–2 cm cubes. Peel and dice the onion, and sauté it in a heated pan. Then season with salt and add the pumpkin cubes. Pour in about 750 ml of broth and add grated or finely chopped fresh ginger, up to 1 teaspoon of curry powder, up to 1 teaspoon of cumin, freshly ground pepper, fresh chili or a little sambal oelek, up to ½ teaspoon of salt, 1 tablespoon of sugar (important!), and a little chervil to taste. The soup will be quite creamy and will be ready after about 20–25 minutes, when the skin is soft. Purée carefully (be careful—the stains are stubborn). If you like your soup with a bit of bite, don’t purée it. Season to taste with 1 cup of crème fraîche or cream. Tip: Crab or salmon are great in this soup, and diced ham also works well. The quantities are approximate and based on a pumpkin with a diameter of approximately 20-25 cm.