Spicy Pumpkin Cream Soup

Ingredients

• 500 g pumpkin flesh (e.g., Muskat)
• 100 g waxy potatoes
• 1 parsley root
• 1 Carrot
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 1 tsp freshly grated ginger
• 800 ml vegetable broth
• 1 red chili pepper
• 1 yellow chili pepper
• 100 ml heavy cream
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 8 sage leaves

Instructions

1. 1.

   Dice the pumpkin flesh. Peel and dice the potatoes, parsley root, and carrot. Peel and finely chop the onion and garlic; sauté in hot butter until translucent. Add the pumpkin cubes, potatoes, parsley root, carrot, and ginger; cook briefly. Pour in broth and simmer for about 20 minutes, stirring occasionally, until tender.

2. 2.

   Wash the chili peppers and slice into thin rings, removing seeds.

3. 3.

   Puree the soup finely (optionally strain through a sieve). Adjust consistency by adding more broth or reducing further. Stir in heavy cream (leaving 2 tbsp reserved), season with salt, pepper, and nutmeg. Serve in bowls; drizzle remaining cream, sprinkle chili pieces, grind extra pepper on top, and garnish with sage leaves.