Creamy Pumpkin Soup

Ingredients

• 2 carrots
• 400 g peeled and seeded pumpkin flesh (e.g., muskmelon or butternut squash)
• 1 onion
• 1 Garlic clove
• 1 tsp freshly grated ginger
• 2 tbsp butter
• 800 ml meat broth
• 150 ml whipping cream
• Salt
• Cayenne pepper
• nutmeg (freshly ground)
• pumpkin seed oil (for drizzling)

Instructions

1. 1.

   Peel and dice the carrots. Dice the pumpkin flesh as well. Peel and finely chop the onion and garlic, then sauté with ginger in hot butter until translucent. Add the diced pumpkin and carrots and cook briefly. Pour in the broth and simmer gently for 25-30 minutes. Then puree the soup finely. Depending on desired consistency, add more broth or let it reduce further. Stir in the cream (leaving 4-6 tbsp), season with salt, cayenne pepper, and nutmeg.

2. 2.

   Distribute the soup onto preheated bowl plates, drizzle with pumpkin seed oil, and serve with bread.