Fine pumpkin soup

Ingredients for 6 servings:

• 1 pumpkin(s), (Hokkaido pumpkin)
• 2 onions or shallots
• 1 parsley root(s)
• 1 piece(s) ginger, 2 – 5 cm
• 1 cup of cream
• 1 liter of broth
• 1 sprig(s) rosemary, fresh
• 1 tsp sugar
• salt and pepper
• possibly whipped cream, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

creamy-spicy soup with ginger and rosemary

Peel the onions, ginger, and parsley root. Wash the Hokkaido pumpkin, remove the stem, and scoop out the seeds with a spoon. Finely chop the onions and ginger (if you want a more intense ginger flavor, increase the amount as desired) and sauté in a little oil, then pour in the broth. Cut the Hokkaido into large pieces and slice the parsley root. Sauté the vegetables in the broth until soft, then add the sugar. After about 20 minutes, add the cream and puree the soup with a hand blender. You may need to add a little more water at this point, as otherwise it will become very thick. A slightly creamy but runny consistency is desired. Season with salt and pepper and return to the heat. Now add the rosemary sprig to the soup, remove the pot from the heat, and let it steep, covered, for a while so that the rosemary’s essential oils gently infuse the soup. If you like, whip a little more cream and top each plate with whipped cream before serving.