Aukrug pumpkin soup made from Hokkaido pumpkin

Ingredients for 5 servings:

• 1 kg pumpkin flesh (Hokkaido)
• 300 g potatoes
• 500 g carrot(s)
• 200 g onion(s)
• 30 g ginger
• 30 g butter
• 200 ml white wine
• 800 ml chicken broth
• 200 ml cream
• 3 tsp salt
• 2 tsp curry powder, hot
• 1 tsp cayenne pepper
• 2 apples
• 2 mangoes, ripe
• 1 kg chicken breast fillet(s)
• 25 ml pumpkin seed oil
• salt and pepper
• Lemon juice, freshly squeezed

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

ingeniously refined pumpkin soup with chicken and curry

Wash the pumpkin, trim any brown bits from the skin, and remove the seeds. Cut the pumpkin flesh (with skin) into large pieces. Peel and roughly dice the potatoes, carrots, onions, and ginger. Heat the butter in a large (!) pot and sauté the pumpkin, potatoes, carrots, onions, and ginger. Deglaze with the white wine and add the chicken stock and cream. Add the salt, curry powder, and cayenne pepper, cover, and simmer for about 30 minutes, until the vegetables are very soft. Puree the contents of the pot very finely with a hand blender. Peel the apples and mangoes and dice them very finely (if you can’t find really ripe mangoes or don’t like them, you can use 2 extra apples instead). Sauté the fruit cubes in a pan until soft (do not cook compote!) and add to the soup. Dice the chicken, season lightly with salt and pepper, sear until hot, and cook thoroughly. Add the meat to the soup and heat everything up again. Season the soup with salt, pepper, and lemon juice (and curry and cayenne pepper, if desired), ladle into soup bowls, and garnish with a few drops of pumpkin seed oil. The soup can be refrigerated for several days or frozen.