Butternut squash soup with caramelized walnuts

Ingredients for 4 servings:

• 1 m.-large pumpkin(s), (Butternut)
• 1 large onion(s)
• 1 m.-sized carrot(s)
• 1 liter vegetable broth
• 2 tbsp olive oil
• 4 tbsp sour cream or double cream
• 1 handful of walnuts
• 5 tbsp sugar
• salt and pepper
• Paprika powder
• Cayenne pepper
• some ginger, grated or powdered
• some parsley, chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the pumpkin, remove the seeds, and roughly dice the flesh. Peel and slice the carrot. Peel and dice the onion. Heat olive oil in a saucepan and sauté the onions, then add the carrot and pumpkin and sauté them. Deglaze with the stock and simmer until the pumpkin is very soft. Then puree the soup until smooth. Season with pepper, salt, paprika, cayenne pepper, and ginger. Roughly chop the walnuts. Melt the sugar in a pan and caramelize the walnuts in it, then let it cool on a piece of baking paper. Ladle the soup into serving bowls and top each with a tablespoon of sour cream. Serve sprinkled with the caramelized walnuts and a little parsley. Walnut ciabatta can be served with it.