Pumpkin soup

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s), approx. 15 – 18 cm diameter
• 1 onion(s)
• some oil for frying
• Salt and pepper, freshly ground
• 750 ml broth
• 50 g ginger, more to taste
• 2 tsp curry powder, more to taste
• 1 tsp cumin powder
• 1 chili pepper(s), fresh, or 1 pinch of sambal oelek
• 1 tbsp brown cane sugar
• n. B. Chervil
• 1 cup of crème fraîche or cream, approx. 200 g each

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wash the Hokkaido pumpkin, trim away any damaged parts, and cut the pumpkin into pieces. Remove the seeds and cut the flesh into 2 cm pieces. Dice the onion and sauté in hot oil. Season with a pinch of salt. Add the pumpkin, pour in the broth, and season with fresh, grated ginger, curry, cumin, freshly ground pepper, fresh chili, up to 1/2 teaspoon salt, and the brown sugar. Add chervil to taste. Simmer the soup on low heat for about 20-25 minutes. The soup will be quite thick and is ready when the pumpkin skin is soft. Purée the ingredients and stir in the crème fraîche. Crab, salmon, or diced ham all feel at home in this soup, and a freshly baked baguette goes wonderfully with it.