For me, pumpkin is a sign of fall. In the colder time of the year, I love to eat soups and stews, whereas in summer I hate those kind of meals. There is a strict separation between summer foods and winter foods in my kitchen.
- 1 Hokkaido pumpkin, medium size
- 2 stock cubes or freshly cooked broth
- ginger, cardamom, pepper to taste
- 1/4 cup of double cream
- roasted pumpkin seeds or bacon bits as toppings
Scrub your pumpkin, because we are not going to peel it. Cut in cube approx. 1in x 1in and remove seeds.
Put the pumpkin cubes together with 1 liter of water into a pot (or with your fresh broth) and bring it to a boil. Add the stock cubes and let it simmer until the pumpkin is cooked and soft. Take the pot off the stove and let cool off, if you don’t have a stick blender made from metal – I ruined one made of plastic by trying to blend too hot soup!).
Now blend your soup with the stick blender. You can add water, if the soup is too thick. Add the double cream for a nice and creamy consistency. Add to taste with ginger, cardamom, pepper or other herbs. Top with your roasted pumpkin seeds or bacon bits before serving!