German cuisine · Soups & Stews

Cream of Pumpkin Soup

Velvety hokkaido pumpkin soup with ginger and a swirl of cream.

Ingredients · for 4 servings

• 1 hokkaido pumpkin (approx. 1 kg)
• 1 onion
• 2 carrots
• 1 piece of ginger
• 800 ml vegetable stock
• 150 ml cream
• 2 tbsp oil
• 1 splash of lemon juice
• Pumpkin seeds
• Salt
• Pepper

Instructions

1. Wash the hokkaido, remove the seeds and cut it coarsely with the skin on.
2. Sweat the onion, carrots and ginger in oil.
3. Add the pumpkin, pour in the stock and simmer for 20 minutes until soft.
4. Blend until very smooth and stir in the cream.
5. Season with lemon, salt and pepper and scatter with pumpkin seeds.