Pumpkin seed soup

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s) or butternut squash
• 4 tsp coconut oil
• 2 tsp salt flakes
• 1 onion(s), red
• 1 tsp ghee
• 1 piece(s) ginger root, fresh, approx. 1 cm
• 1 piece(s) turmeric root, fresh, approx. 1 cm
• ½ red chili pepper(s)
• 1 liter beef broth (beef soup)
• possibly soup vegetables
• n. B. pumpkin seed oil
• e.g. pumpkin seeds
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

spicy, sweet and warming

Preheat the oven to 180°C. Cut the pumpkin into 4 equal pieces and remove the seeds (I always scrape them out with a spoon). Place the pumpkin quarters cut-side up in a baking dish. Sprinkle 1 teaspoon of coconut oil and 1/2 teaspoon of salt flakes on each piece. Roast the pumpkin in a hot oven for about 45 minutes, until it is lightly browned, smells sweet, and is soft. In the meantime, peel and finely chop the onion, and sauté it in hot ghee in a soup pot. Finely grate the fresh ginger and turmeric root and add them. Finely chop the chili pepper and add it. Roast briefly, stirring constantly, and then deglaze with the beef broth. Let the soup simmer gently until the vegetables are soft. Tip: If I have any leftover soup vegetables, I add them here, chopped up. Celery leaves, celery stalks, leeks, and parsley root are good for a heartier soup. Celeriac, parsnips, and carrots add sweetness. Now, lightly scoop the roasted pumpkin out of its skin with a spoon. If using organic pumpkin, you can even leave the skin on. Add the pumpkin flesh, including the skin, to the soup, cook briefly, and then puree the soup with a hand blender. Season to taste. Roast the pumpkin seeds in a small pan without fat. Serve the soup with pumpkin seed oil and roasted pumpkin seeds at the table.