Pumpkin soup in the pumpkin shell

Name: Pumpkin soup in the pumpkin shell
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 small Hokkaido pumpkins (à 0,8-1 kg); 1 Onion; 2 baby potatoes; 2 small carrots; 1/4 Leek (leek; rather the light part than the green part); 1 small red chili pepper; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 ml dry white wine; 1 l Vegetable broth (instant); 2-3 TABLESPOONS Pumpkin seeds; 200 g Fresh cream; 7-10 Tbsp Pumpkin seed oil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 small Hokkaido pumpkins (à 0,8-1 kg)
1 Onion
2 baby potatoes
2 small carrots
1/4 Leek (leek; rather the light part than the green part)
1 small red chili pepper
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 ml dry white wine
1 l Vegetable broth (instant)
2-3 TABLESPOONS Pumpkin seeds
200 g Fresh cream
7-10 Tbsp Pumpkin seed oil

Directions

1
Wash the pumpkins, rub dry. Cut off about 1/4 of the pumpkins as a lid. With a ball cutter first remove the seeds, then spoon out the flesh (750-800 g; also from the lids) so that only a thin edge remains.
2
Peel and chop the onion, potatoes and carrots. Wash and chop the leek. Wash and halve the chilli, remove the seeds. Chop the pods. Heat oil in a pot. Sauté vegetables, potatoes and chillies for 1-2 minutes and season with salt and pepper.
3
Then deglaze with wine and simmer for about 2 minutes. Add the stock. Cover and simmer for 20-30 minutes. Roast pumpkin seeds in a small pan without fat, take out. Take 4 teaspoons of crème fraîche aside, add the rest of the crème fraîche to the soup.
4
Puree the soup and season to taste again. Pour soup into the hollowed-out pumpkins and garnish with crème fraîche, pumpkin seeds and pumpkin oil.