Summary

Ingredients

• 1 small pumpkin (se), (Hokkaido pumpkin)
• 1 large onion (s)
• some butter
• 125 ml white wine, good (can be a little more)
• 1 liter broth, (vegetable or chicken broth)
• 2 teaspoons, heaped crème fraîche
• 1 pinch (s) nutmeg
• 3 slices cheese (Gouda, Bergbaron etc.)
• 1 pinch (s) cinnamon powder
• salt and pepper
• Cognac, optional
• some pumpkin seed oil

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Instructions

1. Roughly dice the Hokkaido pumpkin (does not need to be peeled, remove the seeds) and sweat in butter, deglaze with the white wine and reduce. Then fill up with vegetable or chicken broth so that everything is nicely covered. Season with salt, cinnamon, nutmeg and pepper. Simmer for 20 minutes and then add the crème fraîche and puree finely with a hand blender.
2. Then put back on the stove, pick 3 slices of cheese and stir into the soup and finally season to taste. I also like to add a small sip of cognac, but it`s a matter of taste - serve the soup with a little pumpkin seed oil.