Cream of Pumpkin Soup with Crab Meat

For the vegetable paste:

1. Cut all ingredients into small pieces. Put cold water in a saucepan and add the chopped vegetables and pepper. Bring to the boil and simmer over a mild heat for about 25 minutes.
2. Finely chop with the hand blender, add 120 g salt. Fill hot, put in appropriate glasses and stand on the lid to cool. Store the glasses in the refrigerator. All dishes can be seasoned with this paste, and tomato paste can be added if necessary.

For the soup:

1. Hollow out the pumpkin and cut into cubes (the skin can be cooked with this type of pumpkin). Peel and slice the root vegetables. Peel the ginger and cut into wafer-thin slices. Chop the onions, peel off the garlic and also cut into small cubes.
2. Bring 4,500 ml of water to the boil, add 1 teaspoon of the vegetable paste and add the cut vegetables. Let simmer gently for about 20 minutes. Then chop up with the hand blender and season to taste. If the soup is still too thin, you can grate the potato and stir it into the soup. Finally stir in 2 tablespoons of cream cheese.
3. Knee scissors are usually already cooked by the fisherman. You open their shell with simple mechanical force, by tapping lightly on the lime shell with the back of a large kitchen knife, which has previously been covered with a clean kitchen towel. This breaks it and you can reach the tasty meat with a lobster fork (be careful, the lime edges are very sharp). Gather the meat.
4. Put a tablespoon of meat in the preheated soup plate, pour the pumpkin cream soup on it and serve hot. You can refine the soup with pumpkin seed oil.