Pumpkin Soup in a Golden Nugget Pumpkin

Ingredients

• 4 small Golden Nugget pumpkins (about 5–6 kg total)
• 200 g waxy potatoes
• 1 onion
• 1 Garlic clove
• 25 g ginger (piece)
• 2 tbsp butter
• 700 ml vegetable broth
• 250 ml heavy cream
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Clean, wash and cut off the tops of the pumpkins. Remove seeds and pulp, carefully hollowing about 850 g of flesh without damaging the skin. Dice the pumpkin flesh. Place the hollowed pumpkins in the oven at 80°C (convection 60°C, gas level 1) to keep warm.

2. 2.

   Peel, wash, and dice the potatoes. Peel and finely chop the onion, garlic, and ginger. Heat butter in a pot and sauté the onion, garlic, and ginger over medium heat until translucent. Add the pumpkin cubes and cook for 2 minutes. Pour in the broth, add the potatoes to the pot, and bring everything to a boil. Then simmer for 25–30 minutes over medium heat, stirring occasionally, until the pumpkin and potatoes are tender.

3. 3.

   Meanwhile whisk 50 ml of cream until stiff and set aside for garnish. After cooking, puree the soup finely. Stir in the remaining cream and add more broth if desired for consistency or let it reduce slightly. Season with salt, pepper, and freshly grated nutmeg to taste.

4. 4.

   Fill the prepared pumpkins with the soup and serve garnished with a dollop of whipped cream.