Pumpkin Soup

Ingredients

• 800 g butternut squash
• ½ stalk leek
• ½ stalk celery
• 2 sprigs Rosemary
• 2 tbsp olive oil (≈20 ml)
• Salt
• Pepper
• 4 juniper berries
• 250 ml non‑alcoholic beer
• 500 ml vegetable broth
• 80 g hazelnut kernels
• 50 g heavy cream (minimum 30% fat)
• 180 g Greek yogurt (7% fat)
• chili flakes

Instructions

1. 1.

   Peel the pumpkin, remove seeds and fibers, and cut the flesh into small pieces. Clean and chop the leek and celery. Wash the rosemary, pat dry, and finely chop the needles.

2. 2.

   Heat the oil in a pot. Sauté the prepared ingredients for 6–8 minutes over medium heat. Season with salt and pepper, add the juniper berries, and deglaze with beer. Reduce the liquid by about half over roughly 10 minutes. Add the vegetable broth and simmer the soup for 25 minutes over low heat.

3. 3.

   Meanwhile, toast the hazelnuts in a dry pan over medium heat until fragrant. Remove from heat and coarsely chop them.

4. 4.

   Puree the soup with cream until smooth, then strain it through a fine sieve into a pot and season to taste. Serve the pumpkin soup in bowls, drizzle with yogurt, and sprinkle with hazelnuts and chili flakes.