Pumpkin cream soup

Ingredients for 3 servings:

• 300 g pumpkin(s), preferably Hokkaido
• 2 potatoes, preferably floury
• 1 large onion(s)
• 2 garlic cloves
• 40 g clarified butter
• ¾ liter vegetable broth from extract
• ¼ liter sweet cream
• 2 cm ginger
• e.g. coriander, freshly ground
• n. B. Pepper, freshly ground, black
• some lemon juice
• 100 ml whipped cream
• some parsley or lemon balm for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Deseed the Hokkaido pumpkin and cut into cubes (approx. 1 x 1 cm). It does not need to be peeled. The hard skin will become buttery soft during cooking. Reserve the pumpkin seeds for garnishing. Peel and dice the potatoes. Peel and finely chop the onion. Do the same with the garlic cloves and ginger. Sauté the onion in 30 g of fat until translucent, add the pumpkin, potatoes, garlic, and ginger, and bring to a boil with the vegetable stock. Add the cream and a little lemon juice, along with pepper and coriander, and simmer over low heat for about 20 minutes. Then puree with a hand blender and season to taste. To garnish the dish: Toast the pumpkin seeds in the remaining clarified butter until crispy. Then chop finely. If desired, whip sweet cream until stiff, add a tablespoon of cream to the soup, and garnish with the chopped pumpkin seeds and herbs.