Summary

Ingredients

• 1 kg pumpkin (se) (Hokkaido)
• 2 onions)
• 2 cloves garlic
• 1 piece (s) ginger root, walnut-sized
• 4 tablespoon butter
• 1.6 liters vegetable stock, instant
• 500 g cream
• 4 tablespoon walnuts
• Powdered sugar, for dusting
• salt
• 1 pinch (s) cayenne pepper
• 1 pinch (s) cinnamon
• 2 teaspoons sugar, brown

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Instructions

1. Wash the pumpkin, clean, cut in half, core, cut into wedges and dice. Peel the onions and garlic, peel the ginger, dice everything finely.
2. Heat the butter in a saucepan. Sauté the pumpkin, onions, garlic and ginger in it. Deglaze with broth and cream and simmer for 20 minutes.
3. Roughly chop the nuts and roast them in a pan without fat. Dust with the icing sugar, caramelize a little and remove from the pan.
4. Puree the soup. Season to taste with salt, cayenne pepper, cinnamon and brown sugar. Arrange in bowls and sprinkle with the nuts.