Creamy Pumpkin Soup with Parmesan Chips and Mint

Ingredients

• 4 small pumpkins (e.g., Golden Nugget or Hokkaido, total weight about 5 kg)
• 200 g starchy potatoes
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 600 ml Vegetable Broth
• 200 ml heavy cream
• Salt
• Pepper
• nutmeg
• 80 g Parmesan cheese
• 4 sprigs Mint

Instructions

1. 1.

   Clean, wash pumpkins and cut off a lid. Remove seeds and fibers and carefully hollow out about 600 g of flesh in total without damaging the skin.

2. 2.

   Peel and cube potatoes. Peel and finely chop onion and garlic. Dice pumpkin flesh.

3. 3.

   Heat butter in a pot and sauté onion with garlic over medium heat until translucent. Add pumpkin cubes and cook for 1–2 minutes. Pour in broth, add potatoes, and bring to a boil. Reduce heat, cover, and simmer for 25–30 minutes, stirring occasionally, until vegetables are tender.

4. 4.

   Meanwhile, grate Parmesan for the chips. Place spoonfuls of cheese on parchment paper spaced apart on a baking sheet until cheese is used up. Bake in a preheated oven at 180 °C (fan 160 °C) for about 5 minutes until golden‑brown and melted. Remove, let cool, then break into pieces if desired. Warm hollowed pumpkins in the residual heat of the oven. Wash mint, shake dry, and tear into small pieces if desired; set aside.

5. 5.

   After cooking, puree soup with a stick blender until smooth. Stir in cream and additional broth as needed for desired consistency or simmer further to reduce. Season with salt, pepper, and freshly grated nutmeg.

6. 6.

   Fill hot soup into pumpkins and serve garnished with Parmesan chips and mint.