Summary

Ingredients

• 1 pumpkin (se), Hokkaido (approx. kg)
• 3 carrot (s)
• 3 potato (s), (floury)
• 1 vegetable onion (s)
• 50 g iner, (fresh, about the size a thumb)
• 50 ml vermouth, (e.g. Noilly Prat)
• 1 cup whipped cream
• 1 bunch parsley
• 1 bunch chives
• 1 clove garlic
• 50 g bacon
• salt and pepper
• nutmeg
• some oil, for frying
• Pumpkin seed oil, as decoration and for the taste
• water

Print Recipe Pin Recipe

Instructions

1. Peel the onion and cut into small cubes. Peel and roughly cut the potatoes and carrots. You don`t have to peel the Hokkaido pumpkin, I would only remove the blossom and coarse impurities. Then wash the pumpkin well and roughly cut it too. Finely grate the ginger and peel the garlic.
2. Now sweat the onions with a little oil in a soup pot. Add the grated ginger and garlic. Now add the pumpkin, carrot and potato pieces to the pot and roast them briefly. Now deglaze the whole thing with wormwood and then, after the alcohol has evaporated, fill it up with water until everything is covered. Now let the soup simmer over a low flame until the vegetables are cooked through.
3. After about 25-30 minutes, the potatoes are nice and soft. Now you should mix the soup well with a hand blender until a creamy, slightly mushy mass is formed. Add the cream and season with pepper, salt and nutmeg. Since we only made the soup with water, it needs a good portion of salt.
4. Now chop the parsley and chives and stir into the soup. Cut the bacon into cubes and fry them until crispy. Before serving, I add a spoonful of pumpkin seed oil to each soup plate and garnish with the bacon croutons.
5. Tip:
6. Roasted pumpkin seeds (or alternatively sunflower seeds) are also good for garnishing and give the soup a certain kick.