Pumpkin Soup with Cream Cap

Ingredients

• 500 g pumpkin flesh e.g. muskmelon (peeled and seeded)
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 150 ml milk
• 350 ml vegetable broth
• 100 g crème fraîche
• Salt
• a pinch ground cinnamon
• whipped cream
• ground pepper

Instructions

1. 1.

   Dice the pumpkin flesh. Peel and finely chop the onion and garlic, then sauté them in hot butter until translucent. Add the pumpkin cubes briefly, then pour in the milk and broth. Simmer gently for about 25 minutes, stirring occasionally.

2. 2.

   Finally puree the soup finely and adjust consistency with more broth or by reducing further. Stir in the crème fraîche and season with salt, cinnamon, and cayenne pepper to taste.

3. 3.

   Serve the buttery pumpkin soup in glasses, top each with a dollop of whipped cream, and finish with freshly ground pepper.