Nutmeg Pumpkin Cream Soup with Pumpkin Pesto Pockets

For the pumpkin pesto pockets, mix the pumpkin seed pesto, pumpkin chutney and all other ingredients together well and season if necessary.

Brush the dough squares thinly with egg white and place small mounds on the dough with the help of a pastry bag.

Fold them like wan tan pockets.

Fry in vegetable oil at approx. 170 °C until crispy.

For the nutmeg pumpkin soup, cut the pumpkin flesh into small cubes, finely chop the shallots.

Heat olive oil in a pot, add shallots and pumpkin and sauté briefly.

Deglaze with white wine and let the liquid boil down completely.

Add soup and whipping cream, season with all flavors and simmer for about 30 minutes.

Puree finely with a hand blender (preferably a tower blender) and season again to taste.

Arrange the nutmeg pumpkin cream soup in soup cups, add a few drops of pumpkin seed oil and arrange the prepared crispy pumpkin pesto pockets on the side.

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