Pumpkin and tomato cream soup

Ingredients for 3 servings:

• 1 small Hokkaido pumpkin(s)
• 1 onion(s), red
• 1 tomato(s)
• 500 ml tomatoes, pureed
• 1 cup sour cream
• 1 cm ginger, thumb thick
• some white wine or white grape juice
• 1 tbsp sugar
• Sea salt, coarse
• pepper, black
• e.g. pumpkin seeds
• n. B. water
• Garlic oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

First, wash the pumpkin, quarter it, remove the seeds, and dice it. If you want to add pumpkin pieces to the soup later, don’t dice it too small; otherwise, you can dice it coarsely. Dice the onion and fry it in oil with the pumpkin in a saucepan. Lightly caramelize it with the sugar, then finely grate in the ginger. Deglaze with a good splash of white wine/white grape juice and let it simmer. When the pumpkin is soft, set aside a few spoonfuls of pumpkin and puree the rest with the passata and sour cream. Season to taste with coarse sea salt and black pepper. Add a little more water if the soup is too thick. Now dice the tomato and add it to the soup with the pumpkin pieces. Bring everything back to a boil briefly. If you like, add a few pumpkin seeds to the soup when serving. Serve with fresh baguette/ciabatta or cream cheese and jalapenos.