Summary

Ingredients

• 1 medium pumpkin (se) (Hokkaido), - .5 kg
• 200 g onion (s)
• 1 small chilli pepper (s)
• 1 clove garlic
• 500 ml chicken broth
• 150 ml cream
• 1 pinch (s) nutmeg
• 0.5 teaspoon ½ ginger powder or granules
• 25 ml oil, neutral
• Salt and pepper, whiter

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Instructions

1. Clean and core the pumpkin and dice the pulp. Peel and dice the onion. Slit the chilli lengthways, remove the seeds and cut finely.
2. Heat the oil in a large saucepan. Sweat the onion cubes until translucent. Add the chilli cubes. Peel and squeeze the garlic.
3. Add the pumpkin cubes and sauté briefly, pour in the broth. Cook for 20-30 minutes, until the pumpkin is tender. Puree everything, pour in the cream, bring to the boil and season with salt, pepper, ginger and nutmeg.