For ➍1 small pumpkin
1 large onion
1 large potato
3 tbs olive oil
1 l vegetable stock
½ small red chilli, chopped
3 cm fresh ginger, peeled
3 dl cream
salt & pepper
pumpkin seed oil
peanuts or dried pumpkin seeds
Peel the pumpkin and cut the flesh into chunks. Do the same with the onion and potato.
Heat olive oil in a large pan. Fry the vegetables. Add stock. Add chopped chilli and ginger and bring to a boil.
Simmer for about 1 h. Blend mooth. Add the cream and season with salt and pepper.
Serve in soup plates or bowls with a line pumpkin seed oil. Garnish with freshly shelled peanuts or dried pumpkin seeds.
Heat olive oil in a large pan. Fry the vegetables. Add stock. Add chopped chilli and ginger and bring to a boil.
Simmer for about 1 h. Blend mooth. Add the cream and season with salt and pepper.
Serve in soup plates or bowls with a line pumpkin seed oil. Garnish with freshly shelled peanuts or dried pumpkin seeds.
