Pumpkin Soup with Potatoes and Parma Ham

Ingredients

• 4 small pumpkins (e.g., Golden Nugget or Hokkaido)
• 200 g waxy potatoes
• 1 onion
• 2 Garlic cloves
• 30 g ginger (whole piece)
• 2 tbsp Rapeseed oil
• 700 ml vegetable broth
• 200 ml heavy cream
• Salt
• Pepper
• nutmeg
• 8 slices Parma ham
• 4 tsp pink peppercorns

Instructions

1. 1.

   Clean the pumpkins, cut off the tops, and carefully scoop out the flesh with a sharp‑tipped spoon without damaging the skin. Remove seeds and dice the pumpkin meat. Place the hollowed pumpkins in an oven at 80°C (fan 60 °C, gas setting 1) to keep warm.

2. 2.

   Peel, wash, and cube the potatoes. Peel and finely chop the onion, garlic, and ginger. Heat oil in a pot and sauté onions, garlic, and ginger for 3 minutes over medium heat until translucent. Add pumpkin cubes and pour in broth after 2 minutes; add potatoes and simmer gently for 25–30 minutes, stirring occasionally.

3. 3.

   Blend the soup with an immersion blender until smooth. Add cream and more broth if needed to reach desired consistency. Season with salt, pepper, and nutmeg.

4. 4.

   Fill the warmed pumpkins with the soup and garnish each with two slices of parma ham and a teaspoon of pink peppercorns before serving.