Pumpkin cream soup

Ingredients for 3 servings:

• 500 g Hokkaido pumpkin(s)
• 1 onion(s)
• 20 g butter
• 500 ml chicken broth
• ½ cup cream
• ½ orange(s), juice
• 10 g ginger
• 75 g crème fraîche
• salt and pepper
• Nutmeg, freshly grated
• curry powder
• possibly Tabasco
• n. B. pumpkin seed oil
• e.g. pumpkin seeds, roasted

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Dice the Hokkaido pumpkin and onion. Finely grate the ginger. Melt the butter in a saucepan and sauté the diced onion until translucent. Add the diced pumpkin and sauté everything together for about 5 minutes. Then add the chicken stock and simmer for about 20-25 minutes, until the pumpkin is soft. Then puree the soup either with an immersion blender or in a blender. Return the soup to the pan and add the cream, orange juice, grated ginger, and crème fraîche. Heat the soup but do not let it boil. Season to taste with salt, pepper, nutmeg, curry powder, and Tabasco, if desired. To serve, ladle the pumpkin cream soup into soup bowls and garnish with a little pumpkin seed oil and roasted pumpkin seeds, if desired.