Pumpkin Soup for Halloween

Ingredients

• 500 g muskmelon pumpkin
• 2 onions
• 2 EL sunflower oil
• 1 red chili pepper
• 800 ml vegetable stock
• Salt
• sugar
• Pepper (freshly ground)
• 1 tsp bourbon vanilla powder
• 100 ml whipping cream
• 5 EL mixed nuts (e.g., pumpkin seeds, sunflower seeds, peanuts)
• 1 pack shortcrust pastry (from the fridge aisle)
• 2 egg whites
• 2 EL sugar

Instructions

1. 1.

   Dice the pumpkin flesh coarsely. Peel and finely dice the onions. Halve the chili pepper lengthwise, deseed and finely chop it. Heat the sunflower oil in a pot, sauté the onions and chopped chili, then add the pumpkin and continue sautéing. Add 1 tsp sugar and 1-2 EL lemon juice, stir, and pour in the vegetable stock. Add vanilla, season with salt and pepper, cover, and simmer for 20-25 minutes. Remove from heat, stir in cream, and puree the soup.

2. 2.

   Toast the seeds briefly in a dry pan until fragrant, then set aside.

3. 3.

   Serve the soup in cups, topping with roasted seeds. A few bones add a rustic touch.

4. 4.

   Preheat the oven to 200°C fan. Roll out shortcrust pastry on a floured surface to about 2-3 mm thickness. Using a bone-shaped cutter or homemade template, cut many bone shapes (~10 cm long) and place them on parchment-lined baking sheet. Whisk egg whites to stiff peaks, gradually adding sugar. Brush the bones with the meringue, then bake for 15-20 minutes until golden.