Pumpkin soup with ginger, cinnamon and walnuts

Ingredients for 8 servings:

• 1 kg pumpkin(s) (Hokkaido)
• 2 onions
• 2 cloves garlic
• 1 piece(s) ginger root, walnut-sized
• 4 tbsp butter
• 1.6 liters of instant vegetable broth
• 500 g cream
• 4 tbsp walnuts
• Powdered sugar, for dusting
• Salt
• 1 pinch(s) of cayenne pepper
• 1 pinch of cinnamon
• 2 tsp brown sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash and trim the pumpkin, halve it, remove the seeds, cut into wedges, and dice it. Peel the onions and garlic, peel the ginger, and finely dice everything. Heat the butter in a saucepan. Sauté the pumpkin, onions, garlic, and ginger. Deglaze with the broth and cream and simmer for 20 minutes. Roughly chop the nuts and toast them in a dry pan. Dust with powdered sugar, let it caramelize slightly, and remove from the pan. Purée the soup. Season with salt, cayenne pepper, cinnamon, and brown sugar. Serve in bowls and sprinkle with the nuts.