Summary

Ingredients

• 1 kg pumpkin (se), cleaned Hokkaido
• 100 g onion (s)
• 1 clove garlic
• 100 g carrot (s)
• 50 g celery
• 100 g red pepper (s)
• 4 tablespoon butter
• 1 tablespoon ginger
• 2 pinches paprika powder
• 0.5 teaspoon ½ curry powder
• 0.5 ½ chilli pepper (s), dried
• 2 tablespoon ginger, sweet pickled (or ginger syrup)
• 1 tablespoon tomato paste
• 600 ml poultry stock
• 6 tablespoon coconut milk
• salt
• Pepper, whiter
• 1 teaspoon honey
• 120 ml whipped cream
• 4 slices toast
• 1 teaspoon cinnamon
• Salt, (black Hawaiian salt or fleur de sel)

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Instructions

1. Chop the pumpkin and lightly season with salt.
2. Cut the onion, garlic, carrots, celery and paprika into cubes and sauté in the butter for 10 minutes. Add the pumpkin, diced ginger, paprika powder, curry powder, and half a chilli pepper and continue to sweat.
3. Add the sweet pickled ginger (or ginger syrup), tomato paste and the poultry stock and simmer for about 30 minutes.
4. Puree finely with the hand blender.
5. Season to taste with coconut milk, salt, white pepper and honey.
6. Cinnamon croutons:
7. Debark the toast and cut into cubes. Sweat in the remaining 2 tablespoons of butter and season with cinnamon and fleur de sel / black Hawaiian salt.
8. Whip the cream lightly, drape 1-2 tablespoons of it on the soup and serve with the warm cinnamon croutons.