Creamy Pumpkin Soup

Instructions

1. • 1000 g pumpkins (e.g. Hokkaido)

   Cut the pumpkin in half. Remove the pumpkin seeds from the flesh and dry with a kitchen towel. Set the pumpkin aside and roast the seeds in the oven at 180 °C for 15 minutes.

2. • 1 potato
   • 1 carrot
   • 1 onion
   • 1 cm ginger

   Meanwhile, peel the potato and cut into large cubes. Also roughly chop the pumpkin, carrot and onion and finely chop the ginger.

3. • 1 tbsp sunflower oil

   Sauté the onion and ginger vigorously in a little oil. After a few minutes, add the carrot, pumpkin and potatoes and cook for another 5 minutes.

4. • 1000 ml water
   • 1 leaf laurel
   • 1 leaf sage
   • salt

   Pour in cold water and bring to the boil. Add the bay leaf, sage and salt. Reduce the heat a little and cook for about 20 minutes until the vegetables are soft.

5. • 2 tbsps sugar

   Meanwhile, caramelise the sugar in a pan, add the pumpkin seeds and mix well. Spread the mixture on a piece of baking paper and leave to cool.

6. • pumpkin seed oil

   Puree the soup and season. Refine with pumpkin seed oil and the caramelised seeds and serve.

Happy cooking and Mahlzeit!