Pumpkin Soup with Fleckerlnudeln and Radicchio

Ingredients

• 200 g carrots
• 400 g Hokkaido pumpkin
• 1 piece ginger (about 2 cm)
• 1 Shallot
• 1 Garlic clove
• 2 tbsp plant oil
• 750 ml vegetable broth
• Salt
• Pepper (freshly ground)
• curry (to taste)
• 4 lasagna sheets
• 1 radicchio
• 200 ml heavy cream (at least 30% fat)

Instructions

1. 1.

   Peel the carrots and cut them into cubes. Core the pumpkin and cut it into cubes as well. Peel the ginger and grate finely. Separate the shallot and garlic, then finely chop them.

2. 2.

   Heat the oil in a pot and sauté the shallot with the garlic until translucent. Add the carrots, pumpkin, and ginger, cook briefly, then pour in the broth. Season with salt, pepper, and curry, and simmer over medium heat for 20-25 minutes.

3. 3.

   Meanwhile, boil the lasagna sheets in salted water until al dente, remove them with a slotted spoon, rinse under cold water, drain well, and cut into bite-sized pieces (fleckerlnudeln). Clean the radicchio, wash it, and slice into fine strips.

4. 4.

   Using a hand blender, puree the soup, stir in the cream, bring back to a boil, and adjust seasoning. Add the fleckerlnudeln to the soup and warm through. Serve the soup in preheated bowls, garnished with radicchio strips.