Pumpkin soup with quince

Ingredients for 6 servings:

• 1 pumpkin(s), Hokkaido (approx. 800g)
• 2 stalk(s) leeks, small, only the white
• 5 cm ginger, fresh
• 200 ml dry white wine
• 1 small quince(s)
• 1 tsp turmeric
• 3 tbsp olive oil
• 2 pinch(s) cinnamon
• 1 pinch(s) allspice
• 1 pinch(s) clove(s), ground
• 1 pinch of cardamom
• 1 pinch(s) of mace
• 2 tbsp sugar
• 600 ml chicken stock
• 200 ml cream
• 20 cl vermouth (Noilly prat), optional

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

fruity and irresistible

Don’t peel the Hokkaido squash; remove the seeds and dice. Peel the quince, remove the core, and dice. Trim the leek and slice into rings. Peel and finely dice the ginger. Sauté everything in 3 tablespoons of olive oil, not overheating; the ginger should not burn and the leek should not brown. Add the white wine and simmer gently for 20 minutes. Purée with a hand blender. Add the spices and sugar, top up with the chicken stock, and simmer for another 15 minutes. Add the cream and reheat, seasoning to taste. Serve with a dollop of semi-whipped cream.