Pumpkin Soup with Cream

Ingredients

• 100 g starchy potatoes
• 1 Carrot
• 2 cm fresh ginger
• 400 g peeled and seeded pumpkin flesh (e.g., muskmelon or Hokkaido)
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• 1 tbsp Olive Oil
• 1 l vegetable broth
• 3 tbsp pumpkin seeds
• 200 g heavy cream
• Salt
• ground pepper
• freshly grated nutmeg
• pumpkin seed oil (optional)

Instructions

1. 1.

   Peel and dice the potatoes, carrot, and ginger. Dice the pumpkin flesh as well. Peel and finely cube the onion and garlic; sauté in hot butter and olive oil in a pot until translucent. Add the pumpkin cubes, carrots, and ginger and cook briefly. Pour in the broth, add the potatoes, and simmer gently for 25-30 minutes.

2. 2.

   Meanwhile, toast the pumpkin seeds in a dry pan without fat.

3. 3.

   Puree the soup finely. Stir in half of the cream. Bring to a boil again, season with salt, pepper, and nutmeg. Whip the remaining cream until stiff.

4. 4.

   Serve the soup on plates topped with whipped cream, toasted pumpkin seeds, and a drizzle of pumpkin seed oil if desired.