Summary

Ingredients

• 1 kg pumpkin (se) (e.g. Hokkaido)
• 100 g potato (s)
• 1 piece (s) ginger, small
• 1 chilli pepper (s)
• 40 g butter
• 1 liter vegetable stock
• 1 teaspoon lemon juice
• 1 teaspoon salt
• 1 pinch (s) cayenne pepper
• 200 ml cream
• 1 tablespoon pumpkin seed oil

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Instructions

1. Peel the pumpkin (you can bake it in the oven for approx. 30 minutes at approx. 150 ° C, then it is easier to cut), remove the seeds and cut into large cubes. Peel and dice the potatoes and ginger as well. Core and finely chop the chilli pepper as desired.
2. Heat the butter in a large saucepan. Sweat the pumpkin, potatoes, chilli pepper and ginger in it. Pour in the vegetable stock. Season with salt and cayenne pepper. Cook until soft for about 15 minutes.
3. Now stir in the lemon juice and cream. Puree the pumpkin soup finely and season to taste again. To serve, drizzle the pumpkin soup with pumpkin seed oil.