Summary

Ingredients

• 1 medium pumpkin (s) e.g., Hokkaido pumpkin
• 1 medium bell pepper (s), red
• 1 tablespoon sugar, brown
• 500 ml vegetable stock
• 2 tablespoon cream cheese
• some cinnamon
• some nutmeg

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Instructions

1. Wash the pumpkin and cut into small pieces. Peel the pepper and cut into small pieces.
2. Heat a medium-sized saucepan with a little butter (alternatively oil) and roast the pumpkin pieces in it. Pour the brown sugar over it and let it caramelize, then deglaze with the stock and bring to the boil. Add the pepper pieces. Let everything simmer for about 5 minutes on medium heat. Add the cream cheese and bring to the boil again, stirring constantly. Put the soup on medium heat. When the pumpkin can be mashed well with a fork, puree everything with the hand blender. Season the soup with cinnamon and nutmeg.