Summary

Ingredients

• 1 Hokkaido pumpkin (se)
• 1 onion (s)
• 750 ml broth
• 60 g iner root, fresh
• 1 teaspoon curry powder
• Chilli pepper (s), fresh, or Sambal Oelek
• 1 teaspoon cumin
• 1 cup crème fraîche or cream
• 0.5 teaspoon ½ salt
• 1 tablespoon sugar
• pepper
• some chervil if necessary

Print Recipe Pin Recipe

Instructions

1. Wash the pumpkin and cut away any damaged areas. Then divide, remove the kernels and cut the rest into approx. 1.5-2 cm cubes.
2. Peel and dice the onion and sauté in a heated saucepan. Then salt and add the pumpkin cubes. Pour approx. 750 ml of stock and add grated or chopped fresh ginger, up to 1 teaspoon of curry powder, up to 1 teaspoon of cumin, fresh pepper from the mill, fresh chili or a little sambal oil, up to ½ teaspoon of salt, 1 teaspoon of sugar (important !) and add some chervil to taste.
3. The soup is quite creamy and is ready after approx. 20-25 minutes, when the bowl is soft. Puree carefully (be careful - the stains are stubborn). If you like the soup with a bite, you don`t puree.
4. Season to taste with 1 cup of crème fraîche or cream.
5. Tip: Crabs or salmon like to swim in this soup, and ham cubes also go well in it.
6. The quantities are orientation values and apply to a pumpkin with a diameter of approx. 20-25 cm.