Before starting the recipe it is necessary to produce "Pumpkin Mush":
Cut pumpkin into 4 to 6 segments and clean them inside from seeds
Put segments – skin down - in the oven at 1500 and cook until soft
Scrape all mush out and keep as base for the soup
Ingredients:
- 30 g pancetta, diced
- 3 small shallots, diced
- 2 cloves of garlic, diced
- Little finger sized ginger root, finely diced
- 300 g pumpkin mush
- 750 ml of beef broth
- 50 g butter
- 1 TabSp turmeric powder
- Salt
- Sugar
- Nutmeg
- White pepper
Preparation:
With one third of the butter fry pancetta, shallots, garlic and ginger until soft
Add pumpkin mush and continue frying
Deglaze with beef broth
Cook for 20 minutes
Liquidize with hand blender
Add turmeric powder, nutmeg and white pepper
Season with salt and sugar
Add remaining butter and use hand blender for final blending
Guten Appetit!