Pumpkin Cream Soup

Ingredients

• 600 g pumpkin flesh (e.g., muskmelon)
• 150 g waxy potatoes
• 1 parsley root
• 1 Carrot
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 1 tsp freshly grated ginger
• 800 ml vegetable broth
• 100 g Sour cream
• Salt
• black pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 tbsp pumpkin seed oil
• 2 tbsp roasted pumpkin seeds

Instructions

1. 1.

   Dice the pumpkin flesh. Peel and cube the potatoes, parsley root, and carrot. Peel and finely chop the onion and garlic; sauté them in hot butter until translucent. Add the pumpkin cubes, potatoes, parsley root, carrot, and ginger, and cook briefly. Pour in the broth and simmer for about 20 minutes, stirring occasionally, until tender.

2. 2.

   Puree the soup finely (optionally strain through a sieve). Adjust consistency by adding more broth or reducing further. Stir in the sour cream (leaving 2 tbsp aside), season with salt, pepper, and nutmeg. Serve as desired in a soup terrine; garnish with the remaining sour cream, drizzle pumpkin seed oil, and sprinkle roasted pumpkin seeds on top.