This creamy pumpkin soup can be served hot or chilled at a summer garden party. Serves 6-8 people.
For the pumpkin, we recommend a Hokkaido pumpkin, which is available in autumn to spring, has an orange flesh and does not need to be peeled.
In a soup pot, dissolve the butter and saute the onion in it. Add the chili pepper, diced pumpkin, stock and cilantro and simmer gently over low heat for 45 minutes with the lid closed until the pumpkin is very soft. Make the bouillon into puree with a blender.
Stir in the whipped cream and season with pepper and salt.
If the broth is to be served on the spot, heat again, alternatively refrigerate for min. 120 minutes.
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