Pumpkin cream soup à la Juhu

Ingredients for 4 servings:

• 1 small pumpkin(s) (Hokkaido pumpkin)
• 1 large onion(s)
• some butter
• 125 ml white wine, good (can also be a little more)
• 1 liter of broth (vegetable or chicken broth)
• 2 tsp, heaped crème fraîche
• 1 pinch of nutmeg
• 3 slices of cheese (Gouda, Bergbaron etc.)
• 1 pinch(s) cinnamon powder
• salt and pepper
• e.g. Cognac, optional
• some pumpkin seed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simply delicious

Roughly dice the Hokkaido pumpkin (no need to peel it, remove the seeds) and onions and sauté in butter, deglaze with the white wine, and reduce to a simmer. Then add vegetable or chicken stock until well coated. Season with salt, cinnamon, nutmeg, and pepper. Simmer for 20 minutes, then add the crème fraîche and blend until smooth. Return the soup to the stovetop, tear three slices of cheese into pieces, and stir them into the soup. Season to taste. I also like to add a small splash of cognac, but that’s a matter of taste. Serve the soup with a little pumpkin seed oil.