Hans - Food For Thought No. 17

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


  • 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


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!