Summary

Ingredients

• 2 onions)
• 1 clove garlic
• 30 g butter
• 1 kg pumpkin meat
• 1 liter vegetable stock
• 1 chilli pepper (s)
• 50 g iner, fresher
• 250 g cream
• salt and pepper
• 200 g crème fraîche
• 6 olives, with paprika filling
• cinnamon

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Instructions

1. Peel the onions and cut into large pieces, peel the garlic. Heat the butter in the saucepan, add the onion cubes and the crushed garlic and sweat. Dice the pumpkin and add. Pour in the broth and add the whole chilli pepper. Peel and grate the ginger and add half of it to the saucepan. Simmer over low heat for 30-40 minutes. When the pumpkin is soft, remove the chilli pepper and finely puree the soup with the hand blender. Add the cream and bring to the boil again briefly. Season to taste with the spices and the remaining ginger. Cut off the creme fraiche with a tablespoon, cut the olives in half and press in. Put your eyes on the soup.