Hokkaido Pumpkin Cream Soup

Ingredients

• 2 small Hokkaido pumpkins
• 1 onion
• 1 Garlic clove
• 30 g ginger (piece)
• 2 tbsp Rapeseed oil
• 1 l vegetable broth
• 200 g sour cream (10% fat)
• Salt
• Pepper
• nutmeg
• 30 g pumpkin seeds (2 tbsp)
• 8 slices whole‑grain bread

Instructions

1. 1.

   Cut each pumpkin in half lengthwise. Carefully scoop out the flesh without damaging the skin, remove the seeds and dice the pumpkin. Peel and chop the onion, garlic and ginger.

2. 2.

   Heat rapeseed oil in a pot over medium heat; sauté the onion and garlic for 1–2 minutes until translucent, then add the diced pumpkin and ginger and cook for 3 more minutes. Pour in the broth, bring to a boil, reduce to low heat and simmer for 25–30 minutes, stirring occasionally.