Summary

Ingredients

• 1 Hokkaido pumpkin (se)
• 750 ml vegetable stock
• 150 g crème fraîche
• 1 teaspoon, leveled cayenne pepper or curry powder
• some cinnamon
• 1 tablespoon, heaped butter, cold
• salt

Print Recipe Pin Recipe

Instructions

1. Halve the pumpkin, peel it and remove the core with a spoon. Cut the pumpkin into cubes and place in a saucepan with the broth. Cook the pumpkin for 20 minutes, do not let it boil.
2. Add the crème fraîche, butter and spices. Use the hand blender to chop up the ingredients.