Pumpkin cream soup à la Moni

Ingredients for 12 servings:

• 2 kg pumpkin flesh
• 1 ½ liters of chicken broth
• 1 onion(s)
• 2 cloves garlic
• 2 potatoes
• e.g. cream
• e.g. salt and pepper
• e.g. crème fraîche or sour cream
• some chili powder
• possibly pumpkin seed oil if needed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Dice the pumpkin flesh and potatoes, peel the onion and garlic, and bring to a boil with approximately 1 1/2 liters of chicken stock (vegetarians please use vegetable stock). Simmer until soft and then puree with a hand blender. Make up any excess liquid with cream. Season with salt and pepper. Serve on plates. Place a dollop of crème fraîche or sour cream in the center of the plates. Dust with a little chili powder. If you have it, put some good pumpkin oil on a spoon and carefully pour it over the soup in the plates. Note: 3 tablespoons of oil are enough for 12 plates! You can of course omit it – but it tastes great.