Summary

Ingredients

• 600 g pumpkin (se), cut into cubes
• 200 g carrot (s), peeled and cut
• 1 medium onion (s), finely diced
• 30 g iner, finely diced
• 2 chilli pepper (s), pitted and finely chopped
• 1 tablespoon butter
• 200 ml white wine
• 300 ml vegetable stock
• 1 cup cream
• 0.5 teaspoon ½ salt
• 1 lemon (s), zest grated, to taste
• 1 bunch basil
• 1 pinch (s) sugar
• 3 dashes Worcestershire sauce
• nutmeg
• salt and pepper

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Instructions

1. Lightly sweat the onion, ginger and chilli in butter. Then sweat the pumpkin and carrots. Possibly add a little butter. Deglaze with the white wine and let it boil down a little.
2. Then fill up with the vegetable stock, add salt and simmer for about 20 minutes. Add the cream and purée finely with the hand blender. Add Worcestershire sauce, sugar and lemon zest, season with nutmeg, salt and pepper.
3. Put the basil leaves cut into strips on top after serving.