Pumpkin Soup with Elderflower Drinks

Ingredients

• 500 g pumpkin flesh (e.g., Hokkaido pumpkin)
• 2 onions
• 2 tbsp sunflower oil
• 1 tsp curry powder
• 1 pinch turmeric
• 800 ml vegetable broth
• Salt
• white pepper
• 150 g leeks
• 4 tbsp mixed seeds (e.g., pumpkin seeds, sunflower seeds, peanuts)
• 2 tsp lime juice
• 1 piece ginger (3 cm)
• 4 hollowed Hokkaido pumpkins (for serving)
• 100 ml heavy cream (at least 30% fat)
• 350 ml elderberry juice (unsweetened)
• 50 ml dry red wine
• 200 ml orange juice
• 2 tbsp sugar
• 3 tbsp honey
• 1 tbsp Lemon Juice
• 4 orange slices

Instructions

1. 1.

   Dice the pumpkin flesh coarsely. Peel and finely dice the onions. Heat sunflower oil in a pot, sauté the onions, then add the pumpkin, curry powder, and turmeric; pour in vegetable broth. Season with salt and pepper and cook covered for 20‑25 minutes.

2. 2.

   Clean, wash, and slice leeks into rings. Blanch in salted water for 4‑5 minutes, shock in cold water, drain. Toast seeds briefly in a dry pan until fragrant, then set aside.

3. 3.

   When the pumpkin is tender, puree the soup and season with lime juice and salt. Grate ginger finely. Fill the hollowed pumpkins with the soup, sprinkle grated ginger, add leeks, and top with toasted seeds. Whip cream to stiff peaks and serve the soup garnished with a dollop of whipped cream.

4. 4.

   For the elderflower drink, bring elderberry juice, red wine, orange juice, and sugar to a boil. Stir in honey and finish with lemon juice. Pour into glasses and garnish with orange slices.