The orange gold of autumn - a blaze of color in the Montafon

Steaming hot and spicy-smelling - that's the pumpkin cream soup from chef Florian in front of us. The perfect meal after a walk through the crisp fall weather - in the Montafon and also at home. Because the recipe for orange happiness is really easy to make.

Ingredients:

1 pc. Onion
1 tbsp olive oil
500 g pumpkin (Hokkaido or butternut)
1 L vegetable stock
Salt
Pepper
Nutmeg
Thyme
0.25 L cream
5 tsp pumpkin seeds
6 slices of toast
Parsley

Preparation:

First cut the pumpkin into large cubes. If you have chosen a Hokkaido pumpkin, you can start cutting it up straight away. Other varieties, such as butternut or nutmeg pumpkins, must be peeled beforehand.

Now it's time to get to the stove: peel the onion, cut into fine pieces and sauté briefly in a high pan with olive oil. Add the diced pumpkin and sauté briefly. After a few minutes, pour in the vegetable soup.

Season the soup well and leave to simmer on a low heat for about an hour. It is best to go by feel - the pumpkin should be nice and soft, then it can be easily pureed with a hand blender.

While the soup is simmering, you can prepare the croutons. Cut slices of toast into cubes and fry lightly in butter. Add the pumpkin seeds in the last few minutes so that they also get a few roasted flavors.

Once the soup has been pureed, stir in the cream. Then season to taste and add more seasoning if necessary and you can serve the soup with croutons and seeds.
The Fernblick kitchen team wishes you bon appétit.

Extra tip: Pumpkin soup is perfect for freezing - simply fill into portion sizes and place in the freezer. This way you can enjoy the taste of autumn all winter long.

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