Beetroot Mousse and Pumpkin Cream Soup

Peel the beetroot. Put 1/2 tuber aside. Finely grate the rest of the beetroot, mix with the horseradish, cream cheese, salt, pepper and sugar. Dissolve gelatine according to the instructions on the package. Mix 3 tablespoons of cream cheese mixture with gelatine and stir into the rest of the mixture. Whip the cream until stiff and fold in. Put the mixture in the cold for at least 2 hours.

For the pumpkin cream soup recipe, cut the pumpkin in half and remove the seeds with the fibers. Cut the scraped pumpkin into cubes. The Hokkaido pumpkin does not have to be peeled, the shell can be eaten as well.

Chop the onion and garlic and sauté in oil or butter. Add the diced pumpkin, roast briefly and add the soup. Season with salt, pepper, nutmeg and a little ginger and simmer.

Once the pumpkin is soft, puree the soup in a blender while adding whipped cream and season to taste. If the soup is still too thick, simply stretch it with a little water or broth. Drizzle with a little pumpkin seed oil and sprinkle with a few roasted pumpkin seeds.