Spicy pumpkin cream soup

Ingredients for 5 servings:

• 1 large pumpkin(s) (Hokkaido), approx. 1.5 kg
• 1 large onion(s)
• 2 garlic cloves
• 2 cm ginger, to taste
• 2 tbsp oil
• some vegetable broth, granulated, preferably homemade
• 1 cup of cream
• Salt and pepper, freshly ground black
• Cayenne pepper
• some butter

Instructions

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

with Hokkaido

Peel and finely dice the onion, garlic, and ginger, then fry in oil in a sufficiently large pot until translucent. Add the washed, deseeded, and roughly diced pumpkin and fry briefly. Add a little granulated stock and add enough water to cover everything. Stir well, bring to a boil, and simmer until the pumpkin is soft. Remove from the heat and puree with a hand blender. You can remove some of the stock beforehand and set it aside in case there was too much water and the soup would otherwise be too thin. You can then adjust the broth to the desired consistency. Add the cream, bring back to a boil, and season carefully with salt, pepper, and cayenne pepper. To serve, top each plate with a knob of butter. I serve this soup with white bread, preferably Italian or French, and semi-dry or dry white wine.