Ingredients:
| Muscat pumpkin | 1 (800g) |
| Onion | 1 |
| Garlic clove | 1 |
| Carrots | 2 |
| Potato | 1 |
| Cream | 75 g |
| Salt | |
| Pepper | |
| Crème fraiche | |
| North Sea shrimps | |
| A little dill | |
| Horseradish or chilli flakes if desired |
Preparation
The following serves four:
- Peel and core the Muscat pumpkin and cut into pieces (in total you need 800 g). Peel and roughly chop an onion and a clove of garlic. Peel, wash and cube two carrots and a potato.
- Sauté the pumpkin, carrots, potatoes, onion and garlic in oil and douse with 750 ml stock. Cook for approx. 20 minutes at a medium heat.
- Puree the soup, stir in 75 g cream and season with salt and pepper.
- Garnish with a mixture of crème fraiche and cream (2:1), a few cooked North Sea shrimps, roasted pumpkin seeds and a little dill. If you like it hot, you can add a bit of grated horseradish or a few chilli flakes. Bon appétit!
