Ingredients
- 1 pcs. Hokkaido Pumpkin
- 1 pcs. Onion
- 2 cloves Garlic
- 1 l Vegetable Stock water + bouillon cube is fine
- 1 package Cream Cheese e.g. Philadelphia
- 1.1 gram Cayenne Pepper
- Spices salt and pepper
- Olive Oil for frying
Sides
- 100 gram Whipping Cream or crème fraîche, to add to the soup when serving
- 100 gram Bacon optional
- 50 gram Pumpkin Seeds optional
Instructions
- Wash the pumpkin thoroughly and remove the seeds along with the fibrous inner flesh.
- Then cut the hokkaido into medium-sized pieces. Leave the skin on; it will soften when the hokkaido is cooked and blended.
- Peel and roughly chop the onions and garlic.
- Heat a pot with olive oil.
- Sauté the chopped onions and garlic in the pot and add the pumpkin. Let it cook for a moment.
- Add the stock and let the soup simmer for about 20 minutes until everything is tender.
- Blend the soup with a hand blender.
- Add the cream cheese and blend the soup again with the hand blender.
- Finally, season the soup with salt, pepper, and cayenne pepper to taste.
- Fry the bacon until crispy in a pan and then let it drain on paper towels.
- Toast the pumpkin seeds in the bacon fat and pour into a bowl.
- Serve the soup with crispy bacon, toasted pumpkin seeds, and crème fraîche or whipped cream on top.
- Enjoy with a good bread, e.g., country bread, as a side to the soup.