Pumpkin Cream Soup

Ingredients

• 1 kg pumpkin (e.g., muskmelon, butternut, Hokkaido)
• 750 ml vegetable broth
• 1 lemon
• 250 g whipping cream
• Salt
• Pepper
• nutmeg
• 2 tsp orange zest

Instructions

1. 1.

   Clean, peel and seed the pumpkin. Cut the flesh into small pieces and place in a pot.

2. 2.

   Add the vegetable broth, bring to a boil, then reduce heat and simmer covered for 15–20 minutes until the pumpkin is tender.

3. 3.

   Meanwhile halve the lemon; squeeze juice from one half and reserve the rest for other uses.

4. 4.

   After cooking, puree the pumpkin with an immersion blender, stir in the lemon juice, add cream, and return to a gentle boil. Adjust thickness by simmering longer or adding more broth.

5. 5.

   Season with salt, pepper, and freshly grated nutmeg. Ladle into bowls, sprinkle orange zest, and serve hot.