Pumpkin Cream Soup

Ingredients

• 1 Carrot
• 150 g starchy potatoes
• 350 g pumpkin flesh, peeled and seeded (e.g., muskmelon or butternut squash)
• 1 onion
• 1 Garlic clove
• 1 tsp freshly grated ginger
• 2 tbsp butter
• 800 ml meat broth
• 4 sprigs thyme
• 120 ml heavy cream
• Salt
• Cayenne pepper
• nutmeg
• thyme for garnish

Instructions

1. 1.

   Peel and dice the carrot and potatoes. Dice the pumpkin flesh as well. Peel and finely chop the onion and garlic; sauté with ginger in hot butter until translucent, then add the pumpkin and carrot cubes and cook briefly. Pour in the broth and simmer gently for 25–30 minutes. Add the thyme during the last 10 minutes of cooking.

2. 2.

   Remove the herbs, then puree the soup until smooth. Adjust consistency by adding more broth or letting it reduce further if desired. Stir in the heavy cream (leaving about 4 tbsp), season with salt, cayenne pepper, and nutmeg.

3. 3.

   Serve the soup in bowls, garnished with the remaining cream and thyme sprigs.