Cream of Pumpkin Soup

For the pumpkin cream soup, first peel the pumpkin, remove the seeds and grate finely or cut into small cubes. Onions also cut into fine cubes and sauté in hot butter until light. Add pumpkin and sauté briefly as well. Deglaze with white wine, pour in stock (soup or water) and let everything boil down until the pumpkin is soft and the soup has become creamy. If necessary, add a grated potato to the soup or bind it with a little flour-butter mixture. Then blend the soup, strain it and boil it down again with the cream. Season to taste with salt, freshly ground pepper, pumpkin seed oil and a dash of balsamic vinegar. At the same time, toast the bread cubes in a pan with a pinch of nutmeg in a little butter until crispy. Serve the finished soup and garnish with nutmeg croutons.Garnish recommendation: red bell pepper cubes or roasted pumpkin seeds, cream topping, blue seeded grapes or pumpkin cubes tossed in butter, crème fraîche mixed with grated mountain cheese.Variations:

Vary in flavor with spices and aromatics such as ginger, chili, bay leaves, allspice, peppercorns, thyme.
Sweat some garlic with the onions while you’re at it.
Add a touch of exoticism to the soup with honey, cinnamon, nutmeg or curry.
Flavor additionally with Martini or dry sherry.
Intensify the color with some tomato puree or cooked saffron.

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