Pumpkin Cappuccino

Ingredients for 4 servings:

• 500 g pumpkin(s), (Hokkaido)
• Salt
• Sugar
• 1 orange(s)
• 1 tsp chili flakes
• 1 stalk(s) cinnamon
• 1 tsp curry powder
• Sea salt
• Black pepper, freshly ground
• 400 ml coconut milk
• 1 handful of pumpkin seeds
• some milk
• Pumpkin seed oil
• e.g. lemon juice

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

autumnal soup for a menu, can be prepared

Halve the pumpkin, scoop out the seeds with a spoon, and finely dice the flesh. Season well with salt and sugar and let stand for about 30 minutes, then drain. Squeeze the orange. Heat the orange juice with the spices and add the pumpkin cubes. Pour in the coconut milk and simmer gently for about 30 minutes, until the pumpkin is soft. Then remove the cinnamon stick and purée the soup finely. Season to taste and add a dash of lemon juice, if desired. Roast the pumpkin seeds in a dry pan. Heat the milk and froth it. To serve: Ladle the soup into glasses and drizzle with a little pumpkin seed oil. Then add the milk froth and sprinkle with the roasted pumpkin seeds. The soup can be prepared the day before; it just needs to be seasoned, heated, and served.