Ingredients

• 500 g Hokkaido pumpkin
• 100 g peeled sliced ​​carrots
• 75 g refined finely chopped onions
• 25 g butter
• 1dcl cream
• coriander

• nutmeg
• white pepper and salt
• oil
• 2.5 liters of water

Cooking guidelines

Heat olive oil in a pot and add chopped onion, which is fried to color. Add butter. Butter must not burn! The combination of butter and oil gives the onion a better taste and color. In addition, the cappuccino softens us overall.

Peel the pumpkin and remove the seeds. Cut into pieces and add to the onion. Let it soften. We salt and pepper everything. Add coriander and a pinch of nutmeg and mix well.

Pour lukewarm water into the pot and let it simmer. We mix the base prepared in this way with a bar mixer and pass it through a sieve. Let it cook again.

In case of need, finally inflate with a dish and season with salt, pepper and nutmeg. To soften, add a little butter and cream and serve.

We can decorate the finished soup with whipped cream mousse, on which we put pumpkin seeds, herbs and a drop of pumpkin oil.

To prepare the cream mousse, pour lightly warmed whole milk into the cup, whipped with a cappuccino beater or a hand-held milk mixer. If we have a cappuccino machine at home, it is possible to prepare foam there.