Pumpkin cream soup

Ingredients

• ½ onion approx. 50 g, cut into small cubes
• 400 g hokkaido pumpkin washed, deseeded and roughly chopped
• 1/16 litre white wine (best: Grüner Veltliner Weinviertel DAC)
• 1 litre of vegetable stock or water with diced vegetables
• ¼ litre of whipped cream or crème fraîche
• ½ tsp sugar
• salt
• 1 pinch each of white pepper, nutmeg and caraway, ground
• 1 clove of garlic, chopped
• 3 tbsp sunflower oil
• maizena for binding
• pumpkin seeds, roasted
• pumpkin seed oil

Preparation

Sauté the diced onion in oil, add the diced pumpkin and garlic. Deglaze with the wine and simmer. Pour in the stock, add the pepper, nutmeg and caraway and cook the pumpkin until soft. Then puree the soup with a hand blender, add the whipped cream and flavour with salt and sugar. If necessary, thicken with cornflour (mix with a little cold water beforehand) to the desired consistency and serve.

Serving tip

Garnish with stiff whipped cream and roasted pumpkin seeds and pour over a drizzle of pumpkin seed oil.

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