Pumpkin Cream Soup for Halloween

Ingredients

• 600 g butternut squash
• 1 Shallot
• 1.5 cm fresh ginger
• 1 Garlic clove
• 30 g Butter
• 1 l vegetable broth
• Salt
• pepper (ground)
• 250 ml heavy cream (at least 30% fat)
• 1 bunch chives
• 8 currants

Instructions

1. 1.

   Peel the pumpkin, halve it, remove seeds and dice the flesh. Peel and finely chop the shallot, ginger, and garlic. In a pot, melt butter and sauté the aromatics until translucent. Add the pumpkin, cook briefly, then pour in the broth. Season with salt, pepper, and nutmeg; simmer over medium heat for 20-25 minutes.

2. 2.

   Using an immersion blender, puree the pumpkin until smooth. Stir in 200 ml of cream, bring to a boil again, and adjust seasoning. Wash, dry, and halve the chives. Ladle soup into warmed bowls, top with remaining cream, and use a spoon to draw small ghost shapes on the surface; place two currants per eye.