Spicy Hokkaido pumpkin soup

Ingredients for 6 servings:

• 1 m.-sized pumpkin(s) (Hokkaido), 1 – 1.5 kg
• 200 g onion(s)
• 1 small chili pepper(s)
• 1 garlic clove(s)
• 500 ml chicken broth
• 150 ml cream
• 1 pinch of nutmeg
• ½ tsp ginger powder or granules
• 25 ml oil, neutral
• Salt and pepper, white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the pumpkin, remove the seeds, and dice the flesh. Peel and dice the onion. Split the chili pepper lengthwise, remove the seeds, and finely chop. Heat the oil in a large pot. Sauté the diced onion until translucent. Add the chili cubes. Peel and press the garlic. Add the pumpkin cubes and sauté briefly, then pour in the stock. Cook for 20-30 minutes, until the pumpkin is tender. Purée everything, pour in the cream, bring to a boil, and season with salt, pepper, ginger, and nutmeg.