Fruity and spicy pumpkin soup

Ingredients for 1 servings:

• 1 small Hokkaido pumpkin (se), approx. 500 g
• 2 tbsp balsamic vinegar, lighter
• 2 tbsp extra virgin olive oil
• ½ tsp basil, dried
• some salt and pepper freshly ground
• 50 ml oat cream (oat cream cuisine)
• 150 ml vegetable stock
• 1 small piece(s) of horseradish root(s)
• 1 clementine(s)
• some watercress or arugula as garnish

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Something completely different

Wash the pumpkin, halve it, and remove the seeds, stem, and blossom end. The Hokkaido pumpkin does not need to be peeled. Cut it into wedges about 2-3 cm wide. Place it in a baking dish, add the balsamic vinegar, olive oil, basil, salt, and pepper, and mix thoroughly, making sure all the wedges get some. Bake in the oven at 175 degrees Celsius (top/bottom heat) for about 30 minutes. Test with the tip of a knife whether the pumpkin is cooked. Chop the pumpkin wedges slightly and place them in a saucepan with the vegetable stock, oat cousine, a little salt, and freshly grated horseradish. Blend using an immersion blender. Heat gently in the pan, but do not boil. Season to taste with salt and pepper. Meanwhile, peel the clementine and cut it into individual segments. To serve, pour the soup into a bowl and scatter some watercress on top. Arrange the clementine segments around the edge of the bowl and grate fresh horseradish root over it, if desired. A tip for the soup: I had baked a large pumpkin the day before for another dish and made this soup with the leftover pumpkin the next day. If you want to make a soup specifically, dice the pumpkin.