Summary

Ingredients

• 1 pumpkin (se), Hokkaido
• 600 ml chicken broth
• 1 onion (s)
• 1 carrot (s)
• 50 g iner
• 1 chilli pepper (s), dried
• 1 vanilla pod (s)
• 250 ml cream
• salt and pepper
• Pumpkin seed oil
• Creme fraiche Cheese
• Butter, for frying

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Instructions

1. Divide the pumpkin, scrape out the seeds and cut into large pieces. Peel the carrot, onion and ginger and cut into small pieces. Sweat all the ingredients in the butter. Deglaze with the broth. Add the sliced vanilla stick and chilli pepper and simmer for 20 minutes.
2. Puree the soup with the blender and strain through a sieve if necessary. Add the cream and season with salt and pepper. To serve, add a dollop of creme fraiche and pumpkin seed oil to the soup.