For 2 people
½ Hokkaido pumpkin (approx. 400 g)
1 tbsp sour cream butter
100 ml white wine
freshly grated nutmeg
2 tsp sour cream
2 tsp pumpkin seeds
2 tsp pumpkin seed oil
1 Wash the pumpkin, remove the seeds and fibres and roughly dice. Peel and chop the onion.
2 Melt the butter in a saucepan over medium heat and sauté the onions and pumpkin for 2-3 minutes, stirring occasionally.
3 Deglaze with the wine and let it boil down.
4 Then pour in about 400 ml water and cook the pumpkin, covered, for about 20 minutes until soft.
5 When the pumpkin is soft, purée the soup in a blender or with a hand blender directly in the pot.
6 Bring to the boil again and season with salt, pepper and nutmeg.
7 To serve, top the soup with sour cream, pumpkin seeds and pumpkin seed oil.
Cook the whole pumpkin for the soup and double all the other ingredients accordingly. The effort remains almost the same, and the deliciously light soup is on the table a second time in a flash on one of the next days.
For 4 people
For 4 tarte flambée. The sweet version of the popular autumn classic with colourful berries on crispy yeast dough tastes savoury and juicy. We like to treat ourselves to a second piece.
For 2 jars à 500 ml