Baden pumpkin soup

Ingredients for 4 servings:

• 500 g Hokkaido pumpkin(s)
• 1 carrot(s)
• 1 vegetable onion(s)
• 5 tbsp olive oil
• ⅛ liter white wine (Riesling) or dry Müller Thurgau
• 1 tbsp tomato paste
• 100 ml cream
• 100 g sour cream
• 1 bay leaf
• 1 pinch of nutmeg
• ¾ liter vegetable broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel the pumpkin, remove the insides, and cut the flesh into pieces. Peel and finely chop the onions and carrot. Heat 2 tablespoons of olive oil in a large pot and sauté the onions and carrot pieces. Add tomato paste and roast for about 1 minute. Add the pumpkin pieces and fry lightly. Deglaze everything with the vegetable stock and white wine, add the bay leaf, and simmer for about 20 minutes. After the cooking time, remove the bay leaf. Purée the soup. Then put the cream and sour cream in a 1-liter container. Add 2 ladles of the soup and purée. This avoids lumps in the soup. Then add everything to the pot, stir, and do not boil again. Finally, season with salt, pepper, and nutmeg. Garnish with a small dollop of cream, Styrian pumpkin seed oil, and a few pumpkin seeds.