Pumpkin-Ginger Soup                                                                          Soup


Serves 4


200 g                        pumpkin

80 g                          butter

1 dash                      white wine

500 ml                     chicken stock (see basic recipes) 

1 tsp                         lovage

100 g                        cream

20 g                          pickled ginger with brine

2 EL                          whipped cream




2 slices                     white bread (without crust)

30 g                          butter

pumpkin seeds






Peel and deseed pumpkin. Cut into finger-thick pieces. Sauté in half the butter and add white wine. Simmer slowly, top off with chicken stock and add lovage. Cook pumpkin until tender, strain through a fine sieve and bind resulting stock with cream and remaining butter. Add salt, nutmeg and finely chopped ginger with brine.

Mix well in blender, then fold in the whipped cream.

Cut the white bread into small cubes and fry in butter until golden brown. Transfer to a paper towel to drain.

To finish:

Whisk the pumpkin-ginger soup, pour into deep plates and garnish with pumpkin seed halves and croutons. If desired, garnish with chives wrapped in pumpkin slices.