- 750 g pumpkin
- 2 medium onions
- 600 ml chicken stock
- 40 g margarine or butter
- pepper, salt, nutmeg, paprika powder
- 125 ml cream
- To garnish: Sour cream (and if desired e.g. parsley and roasted hazelnuts)
Remove the pumpkin flesh from the skin and cut into pieces. Sauté onions in butter, add pumpkin and stock, salt and cook a little. Puree finely with a mixer (do not pass through a sieve) and season with cream. Stir in nutmeg and paprika powder. Serve garnished with sour cream.
Important: Do not add any additional water and do not try to make the soup thicker with potatoes, this will mask the pumpkin's own flavour.