Pumpkin soup with ginger and thyme
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ingredients
1 kg hokkaido pumpkin 2 pcs onion 20 g ginger 1 pcs chilli pepper 2 tbsp granulated sugar 4 tbsp pumpkin seed oil 1 litre vegetable stock 1 stalk thyme 500 ml whipping cream to taste salt, ground black pepper
procedure
1.
Rind the pumpkin, remove the seeds and cut into cubes. Place on a baking tray, season with salt and pepper and bake in a preheated oven at 200°C for about 30 minutes.
2.
Peel the onion, dice it together with grated ginger, chopped chilli and sugar and fry everything in hot pumpkin oil.
3.
Add the roasted pumpkin, pour the broth over everything, add the thyme and simmer on low heat for about 30 minutes.
4.
Then remove the thyme, blend the soup with a stick blender.
5.
Add the cream and simmer on low heat for another 30 minutes.
6.
Serve it with pumpkin seeds, bread croutons or browned bacon.
