DE | EN
DE | EN
DE | EN
DE | EN
DE | EN
DE | EN
Muscat pumpkin, onion, ginger, chili, white wine, vegetable stock, salt, pepper, pumpkin seed oil, pumpkin seeds, cream, vegetable oil
Peel the pumpkin and remove the seeds. Cut the pumpkin flesh into small pieces.
Peel and dice the onion. Grate the ginger.
Heat the oil in a large pan and sauté the pumpkin pieces, onion and ginger. Deglaze with white wine and simmer the vegetable stock until soft. Season with salt, pepper and chili. Puree finely with a hand blender or blender jug and pass through a sieve.
Roast the pumpkin seeds without fat in a non-stick pan. Ladle the pumpkin soup into warmed plates. Refine with pumpkin seed oil, cream and pumpkin seeds.