Summary

Ingredients

• 1 Hokkaido pumpkin (se)
• 4 tablespoon butter
• 1 liter vegetable stock
• 4 bay leaves
• 1 clove garlic
• 2 tablespoon crème fraîche
• Nutmeg, grated
• salt and pepper
• Tabasco

For the topping:

• 3 tablespoon olive oil
• 1 large onion (s)
• 50 g hazelnuts, chopped
• Pepper, freshly ground
• 1 pinch (s) sugar
• 100 ml cream, whipped
• possibly pumpkin seed oil

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Instructions

1. Wash the pumpkin, remove the seeds, cut into cubes and sauté in the butter. Add the vegetable stock and bring to the boil. Add the chopped garlic and bay leaves and simmer for about 30 minutes.
2. Remove the bay leaves. Puree the soup and season with the spices. Stir in the crème fraîche.
3. For the topping, lightly brown the finely chopped onion in a pan in olive oil, add the chopped nuts and brown them briefly. Season to taste with pepper and sugar.
4. Arrange the soup in plates or soup bowls and garnish with a dollop of cream and some of the onion and nut mixture.
5. If you like, you can also add a few drops of pumpkin seed oil to the soup, it tastes delicious.