PREPARATION

For the soup, peel and roughly chop the onions and garlic. Wash the pumpkin and quarter it with a large knife. Remove pumpkin seeds with a large spoon. Then cut the pumpkin into small pieces.

Heat the oil in a large pot and fry the onions, garlic and ginger. Add pumpkin pieces and fry for 2-3 minutes.

Add Underberg and broth and simmer for about 25-30 minutes until pumpkin is completely cooked.

For the topping, peel onions and cut into fine strips. Heat oil in a frying pan and sauté onions for 1-2 minutes.

Add Underberg and sugar and caramelize onions for 2-3 minutes, stirring occasionally.

Wash parsley and chop finely. Puree the soup finely with a blender, stir in the cream and parsley and season to taste with salt and pepper. Top soup with Underberg onions and e.g. fresh cress and serve.

Preparation time: 30 minutes
Nutritional values per serving: 397.2 kcal/1651.7 kj

• Carbohydrates 27,9 g
• Protein 8,1 g
• fat 25,1 g

INGREDIENTS

Serves 4

For the soup

• 1 Hokkaido pumpkin (approx. 1000g)
• 2 onions
• 4 garlic cloves
• 1 tablespoon pumpkin seed oil
• 800 ml vegetable broth
• 2 tablespoons apple vinegar
• 2 cl Underberg
• 15 g parsley
• 1 tsp freshly grated ginger
• 200 ml cream
• 1 pinch of sugar
• salt, pepper

For the onions

• 3 red onions
• 2 cl Underberg
• 1 tablespoon sugar
• 1 tablespoon sunflower oil
• salt, pepper