Summary

Ingredients

• 1 tablespoon oil
• 1 clove garlic
• 4 spring onion (s)
• 1 carrot (s)
• 150 g pumpkin meat (Hokkaido), weihed cleaned
• 3 red pepper (s)
• 0.5 ½ chilli pepper (s)
• 50 ml white wine
• 700 ml broth
• 1 pinch (s) sugar
• a bit salt
• 100 ml cream

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Instructions

1. Finely chop the garlic, cut the spring onions into fine rings and set aside some green for the decoration.
2. Peel the carrot and cut into slices. Dice the pumpkin. Core and dice the paprika and chilli.
3. Heat the oil in a saucepan and sauté the cut vegetables a little. Then pour white wine on top and then add the broth. Let everything simmer for about 15 minutes. Finally, the soup is pureed and the cream is stirred in. Season with salt and a pinch of sugar and serve on plates with spring onion greens.