Summary

Ingredients

• 200 g pumpkin meat
• 80 g butter
• 1 dash white wine
• 500 ml poultry stock
• 100 ml cream
• 20 g iner, fresher, peeled, chopped
• 1 pinch (s) salt
• some nutmeg
• possibly Chinese spice
• possibly pumpkin seed oil
• possibly cream, whipped until stiff

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Instructions

1. Peel and core the pumpkin and cut into small pieces. Sweat the pumpkin in half of the butter, deglaze with the white wine, then add the poultry stock. Simmer gently over moderate heat.
2. Puree the pumpkin and then pass it through a fine sieve. Then bind with the cream and the remaining butter. Now add the ginger and season with salt and nutmeg.
3. Tip: If you like, you can also add a little Chinese spice mixture while sweating the pumpkin. This gives the dish a slightly exotic touch. When serving, add a dash of pumpkin seed oil and whipped cream.