Spicy Pumpkin Soup in the Pumpkin

Ingredients

• 1.2 kg medium pumpkin (1 medium pumpkin)
• 400 g small potatoes (new harvest)
• 1 stalk leeks
• 250 g cocktail tomatoes
• 600 ml beef broth (or vegetable broth)
• 2 Garlic cloves
• Salt
• Pepper (freshly ground)
• Cayenne pepper
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Cut a not-too-small lid from the pumpkin, then remove the inner core with a spoon and separate the flesh into large pieces as possible, keeping a thin wall for support.

2. 2.

   Wash the potatoes thoroughly and halve them. Wash, trim, and slice the leeks into rings. Peel and finely chop the garlic.

3. 3.

   Bring the beef broth to a boil. In a large pot, melt 1 tbsp butter and sauté the garlic until translucent. Add the potatoes, pumpkin, and leeks briefly, then pour in the hot broth. Bring to a simmer, then cook gently over medium heat for about 30 minutes.

4. 4.

   Finally add the tomatoes and let them warm just a moment. Season with salt, pepper, and cayenne pepper. Ladle the hot soup into the hollowed pumpkin and sprinkle with parsley before serving.