African-style pumpkin soup

Ingredients for 4 servings:

• 1 large Hokkaido pumpkin(s)
• 1 large onion(s)
• 1 cup of soy cream fraîche (crème fraîche alternative), approx. 150 g or crème fraîche
• n. B. Soy cream (soy cream cuisine)
• 350 ml water
• 1 tbsp stock powder
• salt and pepper
• 1 dash of lemon juice
• 1 tbsp paprika powder
• 1 tsp cumin powder
• 1 tsp turmeric
• Garlic powder or garlic clove
• 1 pinch of cinnamon
• 1 pinch of clove powder
• 1 tsp chili powder
• 1 tbsp sugar
• Pepper, coarse
• 1 handful of chili threads, dried

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

hearty, spicy and vegan, for spice lovers

Cut open and chop the pumpkin. Cut the pumpkin flesh into tablespoon-sized pieces. Peel and slice the onion. Place the onions, pumpkin pieces, and about 350 ml of water in a pot and heat. When steam first rises, add the stock powder. Let the pumpkin simmer for a while until the pieces are soft. When the consistency is right (i.e., soft enough), puree everything with a hand blender. Meanwhile, add the crème fraîche (or crème fraîche) and more soy cream and/or water until the soup reaches the desired consistency. Some people prefer it thicker, others more runny, so no specific quantities are given. Now, spice fans can go wild. Add the remaining spices until the desired flavor or spiciness is achieved. These quantities are merely a suggestion. Portion the soup, garnish with coarse pepper and chili flakes, and serve. Tips: If you don’t have a sharp professional knife handy, a large bread knife will do the trick. The teeth in the blade provide a good grip on the smooth pumpkin skin. If you don’t want yellow fingers, wear disposable gloves. The pumpkins stain quite heavily.