The autumn vegetable pumpkin scores with a lot of vitamins, including vitamin A, which supports the skin, eyes and vision. The complex carbohydrates from the potato also ensure a slow rise in blood sugar levels and a long satiation period.
For an extra crunch, you can roast a few pumpkin seeds without oil in a pan until they are fragrant and sprinkle over the finished soup.
- 500 grams Pumpkin (such as Hokkaido)
- 1 onion (diced)
- 2 tablespoons butter
- 1 garlic (chopped)
- 1 teaspoon ginger (freshly grated)
- 100 grams starchy potatoes
- 600 milliliters Vegetable broth (or chicken stock)
- 100 milliliters white wine
- 100 milliliters Whipped cream
- freshly ground peppers
- Nutmeg (ground)
- 1 tablespoon Pumpkin seed oil
Coarsely dice the pumpkin, then rinse and peel the potato. Sauté the pumpkin, potato, ginger, onion, and garlic in butter. Season with a little of the cardamom. Deglaze with the white wine and the broth, then bring to a gentle simmer. Puree, and season to taste with salt, pepper, and nutmeg. If the soup is too thick (depending on the starch content of the pumpkin), thin with a little broth.
Divide into small bowls, and drizzle with the pumpkin seed oil. Top with some fresh cracked pepper and a pinch of cardamom.