Pumpkin vanilla soup

Ingredients for 5 servings:

• 1 pumpkin(s)
• n. B. broth
• 1 vanilla pod(s)
• 200 ml cream
• salt and pepper
• nutmeg
• e.g. crème fraîche
• n. B. Chives, cut into rolls

Instructions

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

Cut the Hokkaido pumpkin into small, equal-sized pieces and place them in a saucepan. Add the broth so that the pumpkin is covered with broth to a depth of about 3 cm. Scrape out the vanilla pod, add the seeds and the scraped pod to the saucepan. Cook the pumpkin until soft (takes about 30 minutes). Remove the vanilla pod from the pan, add the cream, and puree the pumpkin cubes. If the soup is still a bit thick, simply add a little more broth. Season the soup with salt, pepper, and nutmeg. Serve in a bowl, top with 1 teaspoon of crème fraîche and some chives, and serve. I’m not really a pumpkin fan, but I’ve made this soup a few times now, and I really enjoy it. The vanilla adds a wonderful flavor to the soup, even if it sounds a bit strange at first. I’ve also added two vanilla pods to the soup, and I really enjoyed it. I think everyone has to test it for themselves. You can also use any other type of pumpkin.