Styrian pumpkin soup

A creamy pumpkin soup for cold days by Gerhard Fuchs – refined with cream and spices, but beware: less is more!

Ingredients

• 4 Stück shallots
• 1 EL garlic cloves
• 40 g butter
• 200 g hokkaido pumpkin
• 200 ml white wine
• 600 ml light stock (poultry stock, celery stock)
• 1 Schuss cream
• etwas curry
• salt
• cayennepepper
• nutmeg

Steps

1. Slice the shallots and sauté together with the garlic cloves in the butter until translucent. Dice the Hokkaido pumpkin and add to the pan.
2. Season with salt, nutmeg, a little curry and cayenne pepper and deglaze with white wine. Allow to simmer completely and pour in the stock.
3. When the pumpkin is soft, add a dash of cream, blend and pass through a fine sieve.
4. If you prefer a stronger flavor, fry some smoked bacon in the soup base.