Summary

Ingredients

• 1 kg pumpkin meat
• 400 g carrot (s)
• 1 large onion (s)
• 1 bunch parsley
• 1.4 liters vegetable stock
• 1 handful pumpkin seeds, for decoration
• 1 bottle Cremefine, or cream
• some pumpkin seed oil
• salt
• Pepper, colored, from the mill
• nutmeg
• possibly herb (s)

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Instructions

1. Cut the pumpkin flesh, which in a Hokkaido can look quite firm and almost wooden, into pieces. The outside does not have to be cut away, but you should wash the pumpkin a little beforehand. The previously peeled and cleaned carrots are also cut into pieces. Then add the roughly diced onion and put everything on top together with the vegetable stock. Simmer on a low heat for about half an hour until the pumpkin and carrots are tender. Then puree well with the magic wand. Add the chopped parsley, season with salt, pepper, herbs and a little nutmeg. (Use nutmeg sparingly! A little flavor is excellent. A little too much tastes terrible.)
2. Add the cremefine or cream, stir well and let the soup steep for about 10 minutes over a low flame. Garnish with a little pumpkin seed oil and a few pumpkin seeds before serving.
3. This goes well with some wholemeal bread and a fine white wine,
4. Riesling, Pinot Gris or Kerner. Or something lighter like Gutedel and Elbling.
5. Tip:
6. This soup gets a slightly Asian touch if you take a little less herbs, replace the parsley with lemongrass and season with Madras curry.
7. Of course you can also replace the herb pieces with fresh herbs.