Fragrant, zesty, creamy – How to make a world champion cream soup from an autumn favourite

“Autumn is here, it’s here again” – and with it comes the first honey-sweet pumpkins to make a wonderful cream soup. We’ve made them crazy with ginger, chilli and a little honey. A sumptuous dinner for an unwelcoming evening.
1 medium pumpkin
1 head of onion
1 l broth stock (or water and broth cubes)
200 ml cream (can also be vegetable cream)
1 finger of ginger grated
1 small chilli pepper, finely chopped
1 splash of white wine
salt and pepper to taste
a little oil for frying
1 tbsp honey for serving
Peel and dice the pumpkin.
Sauté the chopped onion in a little oil, then add the grated ginger and chopped chilli.
When it starts to smell, add the diced pumpkin and fry for 4-5 minutes.
Pour in the stock, season with salt and pepper to taste and add a splash of white wine.
When the pumpkin is tender, add the cream and blend until creamy. If necessary, dilute with a little more water.
To serve, drizzle a little honey over the top of the soup to taste.
Roast chestnuts are one of the best things about autumn. You can sometimes catch it from street vendors, but ready-roasted chestnuts are usually priced in gold, so it’s best to make your own at home. If you do it this way, the shell will peel off easily.
any quantity of chestnuts (good quality)
As you can read on, the quality of the chestnuts is key – they should preferably be large-eyed, firm, dark in colour, shiny and smooth on the surface. It is not a good sign if the chestnut is too small, it may be rotten.
Chestnuts need to be carved before baking, otherwise you won’t be able to remove the skin – cut the convex side in an X shape, but be careful not to cut into the flesh.
The chestnuts should be soaked for at least 1-2 hours, but the longer they are soaked the better – this is important to ensure that the chestnuts do not dry out when baked and are as soft as possible.
Once your chestnuts are soaked enough, they are ready to go in the oven – bake them in a preheated oven at 250 degrees for about 30 minutes on a high heat.
Wrap the baked chestnuts in a tea towel to soak up the steam and soften them further. It’s a good idea to peel them as quickly as possible, as it will be harder to remove the skins when they cool.

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