Foam Soup From the Nutmeg Pumpkin with Green Curry & Coconut Milk

Peel the nutmeg pumpkin, remove the seeds and cut into rough cubes. Reserve some pumpkin for the soup garnish and cut into fine, flat lozenges.

Peel and chop onion and garlic. Sauté in oil together with the pumpkin and deglaze with white wine. Then add the chicken stock, coconut milk, honey and green curry paste. Caution: Very hot! It is best to use only a little at first and perhaps season afterwards. Simmer everything together for about 20 minutes on low heat. (If you don’t have a hand blender and have to blend the soup with a hand blender, then simmer for 30 min. until the pumpkin is very soft). Puree the soup in a hand blender and strain through a not too fine sieve. Bring to a boil again and season with raspberry vinegar and perhaps a little crème fraîche.

Blanch the pumpkin rutabagas in boiling hot salted water for 10 seconds and add to the soup together with pumpkin seeds. If the soup is already distributed on plates, you can also drip a few drops of pumpkin seed oil as a garnish on it.

Tip: If you should not get pumpkin at the moment, you can cook the soup just as with carrots. As an inlay, blanched snow peas or briefly fried crab tails also fit very well.

Our tip: Use young, tender carrots!

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