Summary

Ingredients

• 1 pumpkin (se), (Hokkaido pumpkin)
• 200 g parsnip (s)
• 1 onion (s)
• 1 carrot (s)
• 1 chilli pepper (s)
• 200 ml cream
• 1 tablespoon tomato paste
• some ginger
• salt and pepper
• Pumpkin seed oil
• 1.2 liters vegetable stock
• 1 tablespoon butter

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Instructions

1. Chop the pumpkin, parsnips, onions, chilli peppers and carrots and fry them vigorously in the butter and pumpkin seed oil.
2. Add tomato paste, pepper and salt. Then add the vegetable stock and simmer for about 20 minutes.
3. Then take the saucepan off the flame, add the cream and purée finely with a hand blender. Then rub some ginger over it, put it on the stove again and bring it to a boil. Finally, season with salt and pepper.