Pumpkin soup

Ingredients for 12 servings:

• 1 kg butternut squash
• 1 kg Hokkaido pumpkin(s)
• 200 g potatoes
• 250 g onion(s)
• 60 g ginger
• 2 liters of broth
• 1 cup sour cream
• 2 tsp Ras el Hanout
• n. B. bacon cubes
• e.g. pumpkin seeds
• salt and pepper
• Clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

from two varieties

Chop and dice the pumpkins (you don’t have to peel them, but you can). Peel and dice the onions, ginger, and potatoes. Melt the clarified butter in a saucepan and sauté the onions until translucent. Add the pumpkin and potatoes and stir everything briefly. Pour in the stock, add the ginger, and simmer for 45 minutes. Then puree with a hand blender and season with salt, pepper, and ras el hanout. Fry the bacon cubes (as desired per plate) in a pan until crispy and add to the soup just before eating. Tip: I make the vegetarian version with roasted pumpkin seeds. You can also use pumpkin seeds and bacon cubes. Everyone does it according to their taste. I put the bowls on the table when I have guests, and everyone can take what they want and as much as they want.