Pumpkin soup with chili and ginger

Ingredients for 1 servings:

• 1 Hokkaido pumpkin(s)
• 500 ml vegetable stock
• 1 m.-sized potato(s)
• 1 ginger, approx. 60 mg
• 1 chili pepper(s), fresh or dried, or 1 pinch of cayenne pepper
• 1 garlic clove(s)
• 1 tsp lemon juice
• 1 pinch(s) of salt and pepper
• 200 ml cream
• 1 tbsp sour cream, or pumpkin oil
• 1 tbsp pumpkin seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Cut the pumpkin in half. Remove the stem, seeds, husk, and any bad spots. Add the pumpkin cubes to the boiling vegetable broth. Peel the potato, cut into large cubes, and add them to the vegetable broth. After about 30 minutes, when the pumpkin is soft, puree it. Crumble or finely chop the chili pepper. Season the soup to taste. Peel the garlic clove and crush it and add it to the soup. Peel a small piece of ginger and grate it into the soup. Season the soup to taste. Add the lemon juice and season to taste. Season the soup with salt and pepper. Add the cream and puree. To garnish, add a dollop of sour cream or pumpkin seed oil to the soup and serve sprinkled with pumpkin seeds.