Summary

Ingredients

• 1 pumpkin (se), Hokkaido (about 800g)
• 2 leeks, small ones, only the white one
• 5 cm ginger, fresh
• 200 ml white wine, dry
• 1 small quince (s)
• 1 teaspoon turmeric
• 3 tablespoon olive oil
• 2 pinches cinnamon
• 1 pinch (s) allspice
• 1 pinch (s) ground clove (s)
• 1 pinch (s) cardamom
• 1 pinch (s) mace (s)
• 2 tablespoon sugar
• 600 ml poultry stock
• 200 ml cream
• 20 cl vermouth (Noilly prat), optional

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Instructions

1. Do not peel the Hokkaido, remove the stones, dice. Peel the quince, remove the core, dice. Clean the leek and cut into rings, peel and finely dice the ginger.
2. Do not braise everything in 3 tablespoons of olive oil, the ginger must not burn and the leek should not take on any color.
3. Add white wine and simmer gently for 20 minutes, puree with the magic wand, add the spices and sugar, fill up with poultry stock, simmer for another 15 minutes.
4. Add the cream and reheat, season to taste.
5. Serve with a dab of half-whipped cream.