Ingredients

• 1.5 kg pumpkin (whole, unpeeled weight), 850 g after peeling
• 1 tablespoon olive oil
• 1 onion
• 2 cm piece of ginger
• 2 cloves garlic
• 1 carrot
• 1 medium potato
• 1/2 red bell pepper
• a pinch of chili spice
• 700 ml broth
• 80 ml 30% heavy cream
• for garnish e.g. basil leaves and chili flakes

Croutons

• 2 kaiser rolls
• 25 g butter
• 5 tablespoons grated Parmesan, Grana Padano, or Corregio cheese

Preparation

1. Wash the pumpkin, cut into quarters, remove seeds and peel the skin. Chop the flesh into cubes and weigh about 850 g.
2. In a large pot in oil, sauté the diced onion. Add the finely grated peeled ginger and garlic. Mix and fry for a moment.
3. Add the peeled carrot cut into thin slices, peeled and cubed potatoes and diced bell pepper. Stirring occasionally, fry for about 4 minutes. If necessary, add a small amount of broth if ingredients stick to the bottom.
4. Add the pumpkin and chili, then pour in broth and bring to a boil. Cook partially covered for about 10-15 minutes until vegetables are tender.
5. Season with salt and blend with the heavy cream. Serve with croutons, green leaves and chili flakes.