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Peel and core the Muscat pumpkin and cut into pieces (in total you need 800 g). Peel and roughly chop an onion and a clove of garlic. Peel, wash and cube two carrots and a potato.
Sauté the pumpkin, carrots, potatoes, onion and garlic in oil and douse with 750 ml stock. Cook for approx. 20 minutes at a medium heat.
Puree the soup, stir in 75 g cream and season with salt and pepper.
Garnish with a mixture of crème fraiche and cream (2:1), a few cooked North Sea shrimps, roasted pumpkin seeds and a little dill. If you like it hot, you can add a bit of grated horseradish or a few chilli flakes. Bon appétit!