Pumpkin Cream Soup

Ingredients

• 500 g pumpkin flesh
• 1 onion
• 1 Garlic clove
• 2 starchy cooking potatoes
• 1 leek (about 6 cm, only the white part)
• small piece fresh ginger
• 3 tbsp oil
• 1 tbsp butter
• 1 tbsp wheat flour type 405
• 750 ml chicken broth
• Salt
• white pepper
• 300 ml milk
• 3 tbsp sour cream
• 1 tsp piment
• 1 tsp ground coriander
• 1 tsp grated nutmeg
• 1 tsp brown cane sugar (as needed)

Instructions

1. 1.

   Peel, deseed, and cut the pumpkin flesh into pieces. Peel and chop the onion. Peel and crush the garlic clove. Peel and cut the potatoes into pieces. Wash the leek and slice into rings. Peel and finely chop the ginger. Heat the oil in a pot. Add butter and sauté the pumpkin, potatoes, leek, and onions for 5 minutes. Add garlic and ginger, sprinkle flour, and continue to sauté for 2‑3 minutes. Pour in the broth, season with salt and pepper, cover, and simmer over medium heat for 20 minutes.

2. 2.

   Puree the soup or strain it through a sieve. Stir in the milk and sour cream. Reheat briefly, season with piment, coriander, nutmeg, and brown cane sugar to taste, then serve.