Summary

Ingredients

• 400 g pumpkin meat (Hokaido or butternut)
• 80 g butter
• 1 teaspoon sugar, possibly .5
• 3 tablespoon balsamic vinegar
• 1 teaspoon, heaped paprika powder, noble sweet
• 750 ml poultry stock
• 25 g chocolate, dark, 80% cocoa content
• 100 ml cream, lightly whipped
• salt and pepper
• Pumpkin seed oil
• Pumpkin seeds, roasted, without oil
• cream

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Instructions

1. Dice the pumpkin and sauté in melted butter. Sprinkle with the sugar and deglaze with balsamic vinegar. Stir in paprika powder and pour in the chicken stock. Cover and simmer over low heat for approx. 20 minutes. Add the chocolate and finely puree the soup. Fold in the lightly whipped cream, season with salt and freshly ground pepper.
2. Before serving, garnish each plate with a dollop of cream and 1 teaspoon pumpkin seed oil and sprinkle with roasted pumpkin seeds.