Oriental Pumpkin Cream Soup

preparation

1. FOR THE SOUP: peel the pumpkin meat and cut into large cubes – cut the onion into large cubes – crush the cardamom capsules and fill them in a tea egg – cut the dates into small cubes – FOR THE SOUP: cut the hokkaido into small cubes – the dates into small cubes to cut

Preparation of pumpkin cream soup

1. Roast the onions in rapeseed oil – add the curry and turmeric and roast them briefly so that the aroma unfolds well – add the pumpkin cubes and roast them (with such large amounts of vegetables, you shouldn’t roast everything together but in several portions one after the other) – last with the vegetable stock
2. squeeze the garlic – put the tea egg with the cardamom capsules in the soup – season with salt and pepper and simmer gently until the pumpkin cubes are soft – add the turkish yoghurt and puree everything finely
3. add date cubes and puree again very briefly (tiny pieces of date should still be felt)

Preparation of the date Hokkaido insert

1. Toast the hokkaido cubes (I think the hokkaido has more flavor than the big ones …) for the soup insert in hot oil – briefly toast the madras curry and turmeric – season with salt and pepper – mix in the date cubes – finally add the creme fraiche to make a binding to get

serve and decorate

1. place the serving ring in the plate and fill in the soup insert – pour in the soup and then carefully pull the serving ring upwards – decorate the soup with black sesame seeds and chilli threads