Quarter the pumpkin, remove / scrape out the core, peel the pumpkin quarters, first cut into slices and then into cubes. Let the carrots thaw here in good time. Peel and dice the onion. Peel and finely dice the ginger. Heat sunflower oil (2 tbsp) in a large saucepan, gradually add the vegetables (onion cubes + ginger cubes, pumpkin cubes + carrot pieces + apple cubes + rest of the bouillon vegetables) and fry / stir-fry. Deglaze / pour in the boiled beef stock (5 liters). Add a bay leaf and sprinkle with sweet paprika (½ teaspoon), mild curry powder (½ teaspoon), ground turmeric (½ teaspoon), sugar (½ teaspoon), chili oil (½ teaspoon), coarse sea salt from the mill (4 big pinches) and colored Season the pepper from the mill (4 big pinches). Let everything simmer / boil with the lid on for about 25 minutes. Purée finely with the hand blender, mix in the coconut milk (250 ml) and season / season with sweet soy sauce (1 tbsp) and Maggi seasoning (1 tbsp).

Finely dice liver cheese (400 g) and fry in a pan with sunflower oil (2 tbsp) until golden-brown. Season with sweet paprika (1 teaspoon). Dice boiled beef slices (leftover from yesterday / see my recipe *).

Add a hearty filler to the soup, heat briefly, fill on a deep plate, garnish with a dollop of crème fraîche and a tablespoon of pumpkin seed oil, serve.

Tafelspitz with bouillon vegetables and horseradish sauce