Pumpkin soup

Ms Aitch and Mr El like a good, long walk. Sometimes they even go for a walk. If they stroll trough the autumnal woods Ms Aitch collects/picks chestnuts, acorns, coloured leaves and rose hips, gladly she picks pretty branches, pine cones and piles of bark - it might be useful for decorating, making wreaths or something else. Meanwhile Mr El has to wait and holds the bag. He doesn’t like this, he feels bored. Arrived at home he warms up his clammy fingers on a hot bowl of pumpkin soup.



1 onion (chopped)

2 hokkaido pumpkins

1 walnut-sized piece of ginger (chopped)

salt and pepper

sour cream, pumpkin seeds and pumpkin seed oil


Cut the hokkaidos into halves, remove the cores and dice into cubes. Roast the chopped onion with olive oil in a pot. Add the pumpkin cubes and let them briefly sauté. Pour 2 liters of water, add the ginger and let it simmer for 30 minutes. Season with salt and pepper and mix it with a hand-held blender. Meanwhile roast the pumpkin seeds in a pan without fat. Serve the soup in bowls topped with a tbsp of sour cream, pumpkin seed oil and pumpkin seeds.

Kürbis Suppe

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