Summary

Ingredients

• 150 g carrot (s)
• 1 leek, only the white it
• 1 tablespoon butter
• 6 cl vermouth, (Noilly Prat)
• 250 ml carrot juice
• 100 ml cream
• 100 ml vegetable stock, lighter
• 1 pumpkin (se), (e.g. Hokkaido or butternut)
• 2 teaspoons ginger
• 50 g butter, cut into cubes
• salt
• Tabasco
• Pumpkin Seed Oil
• 100 ml milk

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Instructions

1. First cut the carrots, pumpkin and leek into small pieces. Pour everything together in a pan in hot butter, deglaze with Noilly Prat and simmer for 2 minutes.
2. Now add the carrot juice, the cream and the stock and let it simmer for about 15 minutes. Now add the ginger and milk and stir in the butter cubes with a hand blender. Now either mix the whole thing intensively or pass it through a fine sieve.
3. Finally, season with salt and Tabasco. Decorate the soup on the plates with the pumpkin seed oil.