Pumpkin puree soup

Ingredients

• Hokkaido squash (this type of squash doesn’t need to be peeled and is more flavorful than traditional squashes, making it a good alternative, especially for recipes)
• 3 large carrots
• 500 ml of crushed tomatoes
• 2 onions
• 6 terracotta-colored apples
• 700 ml of vegetable stock (at least)
• 200 ml of heavy cream
• 1 cup of wheat flour
• 2 tablespoons of pumpkin seeds
• 1 tablespoon of pumpkin seed oil
• Paprika powder

Cut the pumpkin into small cubes.

Peel the onions, dice them, and sauté them in the fat until they are translucent.

Add paprika powder and brown briefly.

Make sure the paprika doesn’t burn.

Deglaze the pan with a little vinegar, then add the pumpkin and carrots (peeled and diced into walnut-sized pieces) and simmer for about 5 minutes.

Add the tomatoes, the terracotta-baked apples, and the vegetable stock, then bring to a boil.

Simmer over medium heat until the squash is tender.

Next, blend the soup in a blender and strain it through a fine-mesh sieve.

Mix the crème fraîche with 1 tablespoon of flour until smooth, then gently stir into the boiling soup.

The flour prevents the soup from separating.

Season with freshly ground salt and pepper.

Toast the pumpkin seeds in a pan and add them to the finished soup, using the oil from the toasted seeds.

Enjoy your meal!