- 1 kg piece pumkin unpeeled
- 2 carrots, peeled and halved
- 1 medium onion coarsely chopped
- 60 gr butter diced
- 4 t brown sugar
- 1 liter vegetable or chicken stock
- 1/2 t ginger powder
- a pinch of cayenne
- salt and pepper
- crème fraîche and chives
Preheat the oven to 175° C.
Place pumkin ski side down into a large baking tin. Arrange carrots and onion around it.Put sugar and butter on top. Add 1/3 of the stock, cover and seal tightly with foil, and bake for at least 2 hours or until tender.
Cool slightly.Scoop out the pumpin flesh and purée in a food processor or blender with the rest of the veggies and some broth.
Put in a large pot with remaining stock and the salt and pepper and ginger. Bring to a boil and simmer for 10 minutes.
Serve with a dollop of cream and decorate with chives.
