Pumpkin cream cheese soup

Ingredients for 5 servings:

• 1 ½ kg pumpkin(s)
• 1 onion(s)
• 20 g clarified butter
• 750 ml vegetable stock
• 2 tbsp pumpkin seeds or sunflower seeds
• 300 g cream cheese with herbs
• 1 shot of dry sherry
• 1 pinch of ginger powder
• 1 tbsp parsley, chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Little work – lots of taste.

Peel the pumpkin and remove the inner fibers and seeds. Roughly dice the flesh. Peel and dice the onions. Heat the clarified butter and sauté the onions until translucent. Add the pumpkin and simmer for about 3 minutes. Pour in the vegetable stock. Let the pumpkin simmer in the stock for about 5 minutes. Puree the soup. Dissolve the cream cheese in the soup. Add the sherry. Season to taste with a pinch of ground ginger and a little salt.