Refined, vegetarian pumpkin soup

Ingredients for 4 servings:

• 1 kg Hokkaido pumpkin(s)
• 200 g carrot(s)
• 1 apple
• 2 shallots
• 20 g ginger root
• 1 liter vegetable broth
• 50 ml white wine or dry sherry
• 100 ml cream
• salt and pepper
• chili flakes
• curry powder
• 1 tbsp butter for frying
• pumpkin seeds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with alcohol

First, clean and prepare the vegetables. Finely dice the shallots. Clean and slice the carrots. Clean the pumpkin and cut into equal-sized cubes. Peel and dice the apple. Grate the ginger. Once everything is prepared, melt the butter in a saucepan and sauté the shallots and carrots. Deglaze everything with white wine or, if you like, dry sherry, then add the stock and bring to a boil. Add the pumpkin and apple pieces and the ginger to the pan and simmer everything over low heat for about 25 minutes. When the pumpkin is tender, purée the soup and season. Then add the cream and bring everything back to a boil. Sprinkle pumpkin seeds over the soup to serve.