Pumpkin Soup with Licorice Marigolds
A creamy pumpkin soup with the special touch of licorice marigolds – perfect for cool autumn days and a real eye-catcher
| 1 | medium Hokkaido pumpkin, diced |
| 1 | onion, finely chopped |
| 2 | garlic cloves, chopped |
| 750 ml | vegetable broth |
| 200 ml | coconut milk or cream |
| 2 tbsp | olive oil |
| to taste | salt and pepper |
| 1 tsp | freshly grated ginger (optional) |
| 1 bunch | licorice marigolds (leaves for soup and garnish) |
| 1 dollop | crème fraîche (for garnish) |
Preparation:
- Dice the pumpkin, finely chop the onion and garlic.
- Heat olive oil in a large pot, sauté onion and garlic until translucent.
- Add pumpkin, sear briefly, and deglaze with vegetable broth. Simmer for 15-20 minutes until the pumpkin is soft.
- Add 3-4 chopped licorice marigold leaves and cook briefly. Puree the soup until creamy.
- Stir in coconut milk or cream and season with salt, pepper, and ginger.
- Serve the soup in bowls, garnished with a dollop of crème fraîche and licorice marigold blossoms.