Summary

Ingredients

• 750 g pumpkin meat (preferably Hokkaido, cleaned and weihed)
• 100 g cream
• 100 g sour cream or creme fraiche
• 2 cloves garlic)
• 1 tablespoon oil
• 100 ml wine, Riesling (or other drier)
• salt and pepper
• Vegetable broth, grained

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Instructions

1. Heat the oil in a saucepan, cut the pumpkin into small pieces and add to the saucepan with the crushed garlic cloves and sauté. Deglaze with water, pouring in enough water to just barely cover the pumpkin pieces. Put the lid on and cook for approx. 20 minutes until soft. Then puree.
2. Stir in the cream, sour cream / creme fraiche and wine and season with salt, pepper and granulated stock. Serve with the icing on the cake!