Pumpkin Soup

Summary

Ingredients

• 1 Hokkaido pumpkin (se)
• 1 onion (s)
• 750 ml broth
• 60 g iner root, fresh
• 1 teaspoon curry powder
• Chilli pepper (s), fresh, or Sambal Oelek
• 1 teaspoon cumin
• 1 cup crème fraîche or cream
• 0.5 teaspoon ½ salt
• 1 tablespoon sugar
• pepper
• some chervil if necessary

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Instructions

1. Wash the pumpkin and cut away any damaged areas. Then divide, remove the kernels and cut the rest into approx. 1.5-2 cm cubes.
2. Peel and dice the onion and sauté in a heated saucepan. Then salt and add the pumpkin cubes. Pour approx. 750 ml of stock and add grated or chopped fresh ginger, up to 1 teaspoon of curry powder, up to 1 teaspoon of cumin, fresh pepper from the mill, fresh chili or a little sambal oil, up to ½ teaspoon of salt, 1 teaspoon of sugar (important !) and add some chervil to taste.
3. The soup is quite creamy and is ready after approx. 20-25 minutes, when the bowl is soft. Puree carefully (be careful - the stains are stubborn). If you like the soup with a bite, you don`t puree.
4. Season to taste with 1 cup of crème fraîche or cream.
5. Tip: Crabs or salmon like to swim in this soup, and ham cubes also go well in it.
6. The quantities are orientation values and apply to a pumpkin with a diameter of approx. 20-25 cm.