Pumpkin soup

Ingredients for 4 servings:

• 1 kg pumpkin(s), Hokkaido or varieties
• 1 m.-sized potato(s)
• 1 piece(s) ginger, approx. thumb-sized
• 1 chili pepper(s)
• 40 g butter, or clarified butter
• 1 ½ liters vegetable broth
• 200 ml cream
• 2 tbsp lemon juice
• 1 tsp salt
• Cayenne pepper
• pumpkin seeds
• Pumpkin seed oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Delicious soup for beautiful and less beautiful autumn and winter days, but also suitable as a soup course in a menu

Wash the pumpkin, remove the seeds, and cut into large cubes. The skin of the Hokkaido pumpkin can be eaten, but other pumpkin varieties must be peeled. Peel and dice the potatoes and ginger. Chop the chili pepper. If you don’t like it too spicy, remove the seeds first (careful not to touch your eyes with your hands, as it will burn terribly). Heat the butter or clarified butter in a large pot and sauté all the chopped and diced ingredients. Pour in the vegetable stock, season with salt and cayenne pepper. Simmer for about 15 minutes until soft. Then stir in the lemon juice. Purée the soup finely and stir in the cream, then season to taste. To serve, sprinkle the pumpkin soup with pumpkin seeds and drizzle with pumpkin seed oil.