Creamy Pumpkin Soup in a Pumpkin
The essential oil gingerol from ginger has a calming effect on a stressed stomach. Ginger also stimulates the entire metabolism. Pumpkin seed oil contains many good fats that protect the heart and vessels.
You can also prepare this pumpkin cream soup without animal products. Instead of the cream, try two tablespoons of light almond paste!
Preheat the oven to 80°C (approximately 175°F). Rinse the pumpkins, cut a lid off the tops of 4 of the pumpkins, and remove the seeds and strings.
Cut the remaining pumpkin in half, remove seeds and fibers. Cut about 400 grams (approximately 14 ounces) pulp with peel into small cubes. The carrot peel and chop. The shallots and the garlic peel and chop finely. Heat the oil in a saucepan, add the shallots and garlic and saute until translucent. Add the pumpkin and carrot, sauté briefly and pour in the broth. Peel and grate the ginger, add to the pan and season with salt and pepper and simmer over medium heat until the pumpkin is tender, 20-25 minutes. Transfer the soup to a blender and working in batches if necessary, puree. Add the cream and season with curry and pour into the hollowed-out pumpkins. Serve garnished with pumpkin seed oil and pumpkin seeds.