Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 1 slice ginger
• 10 g oil
• 750 g Hokkaido pumpkin (se)
• 0.75 liter ¾ meat broth
• 1 pinch (s) nutmeg
• 120 g sheep cheese
• 1 teaspoon peppercorns, black, crushed
• salt and pepper

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Instructions

1. Chop the garlic, onion and ginger and sauté them in a pan with a dash of oil. Add the finely chopped Hokkaido pumpkin meat and fry for approx. 5 minutes. Now add the stock and a pinch of nutmeg and cook for 15 minutes. Then puree the soup with a blender.
2. Add a teaspoon of crushed black pepper and the diced sheep`s cheese and simmer for approx. 2 minutes. Puree the soup again and, if necessary, add salt and freshly ground black pepper to taste.
3. Put the soup in plates, sprinkle a pinch of freshly ground black pepper over each and serve with a slice of salted butter bread.
4. Tip: I add a dash of Cremefine or cream towards the end with the sheep`s cheese.