Pumpkin Soup with Caramelized Apples, Ginger Crunch

Roughly chop the pumpkins and remove the stones. Bake the pieces in the oven at 130 ° C until the meat is lightly browned and soft. Then remove the shell - also with Hokkaido - and dice the meat. Core the apple and cut into small pieces. Cook the pumpkin pieces together with the apple in 500ml vegetable essence in a large saucepan until the pumpkin flesh crumbles. Then the meat is pureed and the soup is diluted with broth to the desired consistency. Add the orange juice and season with salt, pepper and pumpkin seed oil.

For the ginger crunch preparation, peel the ginger and grate it on a coarse, very sharp grater at an angle of approx. 45 °, because then the ginger will not fray as much. Squeeze out the shavings by hand and collect the juice. Loosen the shavings a little and fry them in hot oil, stirring constantly. As soon as they brown, drain through a sieve and spread out on kitchen paper. Sprinkle with a little salt, mix again loosely and allow to cool. Set the juice aside and let it stand so that the solids settle. The supernatant can later be used for flavoring.

To prepare the caramelized apple, core the apple and cut into pieces approx. 1x1x1 cm Melt the sugar in a pan and let it caramelize. Add apple pieces and pour through. Then add about 1 teaspoon of butter and let it steep. Remove the apple pieces from the pan and set aside.

For the chili cream, mix the cream with the double crème until smooth, then sharpen with Tabasco.

The soup is served in a preheated plate. The caramelized apple pieces are placed in the middle of the plate and the soup is decorated with a few drops of pumpkin seed oil and normal cream. Immediately before serving, the ginger crunch is sprinkled over the apples, because this way it retains its "crunch" and does not become soft. The different flavors are arranged separately and served with small pipettes. Each guest can thus individually refine their soup or even just individual spoons with the aromas. For flavoring: pumpkin seed oil, ginger juice, orange juice and chili cream.