Pumpkin Soup with Sage and Walnuts

Ingredients

• 500 g pumpkin flesh
• 100 g waxy potatoes (2 medium)
• 2 shallots
• 2 Garlic cloves
• 1 small red chili pepper
• 1 tbsp Olive Oil
• 1 l vegetable broth (approx.)
• 80 g walnut kernels (6 tbsp)
• 120 g spelt baguette (4 slices)
• 15 g Butter (1 tbsp)
• 0.5 organic lemon (zest and juice)
• 0.5 tsp Ras el-Hanout (Arabic spice blend)
• Salt
• Pepper
• 200 g crème fraîche
• 10 g sage leaf (1 handful)

Instructions

1. 1.

   Dice the pumpkin flesh. Peel and dice the potatoes, shallots, and garlic. Halve the chili pepper lengthwise, remove seeds, wash, and chop.

2. 2.

   Heat 1 tbsp olive oil in a pot. Sauté the shallots, garlic, and chili over medium heat for 2 minutes. Add the pumpkin and potatoes and sauté for another 2 minutes. Pour in the broth and simmer the pumpkin on medium heat for 15–20 minutes until tender.

3. 3.

   Meanwhile, roughly chop the walnuts. Dice the baguette. Melt butter in a pan. Add the bread cubes and cook for 4 minutes over medium heat until crisp. Add the walnuts and sauté for 1 minute. Season with lemon zest, Ras el-Hanout, salt, and pepper.

4. 4.

   Puree the soup finely and add about two-thirds of the crème fraîche. Adjust seasoning with lemon juice, salt, and pepper. Wash and pat dry the sage leaves. Ladle the soup into bowls, top with remaining crème fraîche, sprinkle walnut croutons, and decorate with sage leaves.