Potimarron – Soup

Cut the potimarron in half and remove the seeds. Remove the flesh and cut into cubes. Tie the ginger and cloves in a piece of gauze to make a sachet. In a four-liter pot, bring milk, pumpkin cubes, the spice bag and a little salt to a boil. Gently simmer at a low temperature with the lid on for half an hour. Stir several times. Then remove the spices and mash the contents of the pot until you get a creamy soup. Pour the soup into a tureen, and pour the whipped cream into the center. Garnish with the chives, add pepper and nutmeg (freshly grated). Serve immediately

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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