Pumpkin cream soup

Baked hokkaido or nutmeg pumpkin in the oven, simmered with spices and sautéed onions, then blended, seasoned with cream and spices.

Ingredients:

• 1 large hokkaido pumpkin (or butternut squash)
• 2 onions
• 250g / 8,8 oz heavy sour cream
• 2 tbsp butter
• 1 tsp ground ginger
• Half tsp ground star anise
• Half tsp ground chilli
• Half tsp ground cinnamon
• 1l / 35(fl.oz) / 4,2 cup water
• Pepper
• Salt

Recipe steps:

1. Clean the pumpkin, cut the stiff ends and cores, cut into smaller pieces and roast in the oven for about 1 hour at 150°C/300°F.
2. Toss the diced onion in butter and salt, add the roasted pumpkin, pour in water and add the spices, stir, bring to the boil and cook with a gentle boil for about 20 minutes.
3. At the end blend with a stick blender until smooth and add the sour cream.
4. Check the seasoning one last time and fine-tune with salt and pepper if necessary, then serve the hot cream.

Recommendation: 

If we have, we'll use pumpkin seeds or cold pressed pumpkin oil for decoration. We can also use sage, the leaves of which are roasted in butter until crispy. For softening, we can finish with sour cream.