John Myers
Ingredients for 4 servings:
- 1 kg pumpkin(s), yellow-fleshed e.g. Hokkaido
- 1 onion(s)
- 2 cloves garlic
- 50 g butter
- 260 ml meat broth
- 240 ml white wine, dry
- 200 g processed cheese
- ½ tsp allspice, ground
- Salt
- pepper
- Cayenne pepper
- lemon juice
- Nutmeg, grated
- 3 slice(s) of bread(s) (brown bread)
- possibly fresh ginger
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Deseed and peel the pumpkin, and roughly dice the flesh. Finely chop the onion and garlic. Sauté the onions in butter, then add the garlic. Do not allow it to brown, or the garlic will become bitter. Add the pumpkin cubes and sauté for 5-10 minutes. Top up with the meat broth and simmer for 15 minutes. Then add the white wine. Purée the soup with a hand blender. Add the cream cheese spread and stir until dissolved. If the soup is too thick, add a little more meat broth. Season with salt, freshly ground pepper, allspice, nutmeg, and cayenne pepper. Season to taste with lemon juice. Dice the brown bread and toast in butter. Sprinkle the croutons over the soup and serve hot. Grated ginger can be added to the soup, if desired.
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