Black Salsify Cream Soup with Pumpkin Seeds

Ingredients

• 400 g black salsify
• 2 tbsp lemon juice
• 2 shallots
• 300 g potatoes
• 100 g pumpkin (e.g., Hokkaido)
• 1 tbsp Sunflower oil
• 900 ml vegetable broth
• Salt
• ground pepper
• 50 g crème fraîche
• a pinch freshly grated nutmeg
• 2 tbsp pumpkin seeds
• 2 tsp pumpkin seed oil

Instructions

1. 1.

   Wash the black salsify, peel with rubber gloves, cut into small pieces and place in lemon water. Peel and finely dice the shallots. Wash and peel the potatoes and pumpkin. Quarter the potatoes; slice the pumpkin into very thin strips or shave it.

2. 2.

   Sauté the shallot in hot oil in a pot. Add the drained black salsify and potatoes, and steam for about 5 minutes. Pour in the broth, season with salt and pepper, and simmer for about 30 minutes until the black salsify is tender. Puree the soup, stir in the crème fraîche, and adjust seasoning with freshly grated nutmeg.

3. 3.

   Toast the pumpkin seeds in a dry pan for 1 minute. Ladle the soup into bowls, top with pumpkin strips, roasted pumpkin seeds, and drizzle with pumpkin seed oil.