Pumpkin cream soup with cheese crackers

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s)
• 1 apple
• 1 tbsp butter
• 1 liter vegetable broth
• 1 cup crème fraîche
• 2 handfuls of Gouda, grated
• 1 handful of sunflower seeds
• salt and pepper
• 1 tsp, leveled cumin
• 1 tsp brown sugar
• 2 chili peppers, small, dried

Instructions

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

vegetarian

Wash the pumpkin, deseed, trim the ends, and dice. Peel, core, and dice the apple. Sauté both in a saucepan with butter over medium heat for about 5 minutes, while stirring in the brown sugar and chili. Pour in the stock and simmer until the pumpkin is soft, then puree until smooth. If the soup is too thick, add more stock to taste. When the desired consistency is reached, season with cumin, salt, and pepper and stir in the crème fraîche. While the pumpkin is simmering, preheat the oven to 200°C. Sprinkle the cheese on a baking sheet lined with baking paper and press it together into a square. The cheesecake should be opaque but not too thick. Sprinkle the seeds on top and place in the oven. Once the cheese melts, keep an eye on it and remove it from the oven when it begins to brown slightly. Let it cool briefly; the cheese board should now be slightly pliable. Cut into decorative strips. Divide the soup among plates/bowls and serve with cheese crackers.