Hokkaido Soup

2 servings, 35 min

 1 pc pumpkin
 1 pc onions
 50 g butter
 40-80 ml dry white wine
 500 ml water
 1-2 cubes Vegetable broth (or chicken broth)
 ½ pc glove of garlic primal salt
 black ground pepper
 Cayenne pepper
 Nutmeg
Instructions:
1. Cut off the top and bottom of the Hokkaido squash. Place the round Hokkaido pumpkin
stably on the board. Next, carefully cut off unsightly parts of the peel with a sharp knife.
2. Halve and quarter with the skin and scrape out the seeds with a tablespoon.
3. Cut the prepared pumpkin pieces into small pieces and place them in a tall saucepan.
4. Sauté the prepared pumpkin pieces in butter for about 10 minutes.
5. Halve, peel and finely dice the onion. Add the diced onions to the pumpkin in the pot and
sauté for 5 minutes.
6. Deglaze with the dry white wine and fill up with water – the pumpkin pieces should be
well covered. Season the soup starter with vegetable broth.
7. Peel and halve a clove of garlic, finely dice and add to the soup.
8. Season the soup with salt, pepper, cayenne pepper and freshly and finely grated nutmeg.
9. Mix up the soup. Then let the soup steep for 10-15 minutes to improve the taste.
10. For the soup insert cut bread cubes; peel, quarter, core and slice the apple ; fry the bread
cubes and apple pieces with pumpkin seeds or core mix with a little butter in a pan. Season
the soup with salt and pepper.