Pumpkin cream soup with honey and mint

Ingredients for 4 servings:

• 1 pumpkin(s) (Hokkaido), 1.5 kg, preferably Uschuki Kuri
• 2 large onions, roughly chopped
• 2 cloves garlic
• 1 liter meat broth or vegetable broth
• 2 tbsp honey
• 1 tsp turmeric
• 2 tbsp olive oil, good
• 1 cup crème fraîche, or sour cream
• 10 leaves mint, Moroccan is best
• 1 pinch(s) nutmeg, freshly grated, per serving
• 3 pinch(s) black pepper, freshly ground

Instructions

Working time approx. 45 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Cut the pumpkin into four pieces using a large knife and remove the fluffy insides including the seeds. Then cut the pieces into coarse strips and then into cubes of about 2 cm. Peel and roughly chop the onions. Peel and finely chop the garlic. Heat the olive oil in a large pot and add the onions. Sauté until translucent in about 5 minutes over medium-high heat. Add the garlic and sauté for a further 2 minutes. Now add the pumpkin cubes along with the turmeric and sauté for a further 5 minutes. Then add the honey and let it caramelize, stirring vigorously, for about 3 minutes. Deglaze with the stock, add half of the finely chopped mint and the freshly ground pepper. Simmer with the lid on for about 20 minutes. Remove from the heat and let stand briefly. Purée the soup with an immersion blender and stir in half of the crème fraîche or sour cream with a whisk. Ladle the finished soup into soup bowls or small bowls and top each bowl with a dollop of crème fraîche. Sprinkle with some finely chopped mint and a pinch of nutmeg. Serve with Indian naan bread or baguettes spread with butter, perhaps with grated garlic, and briefly bake in the oven.