Tigered Pumpkin Velvet Soup

For the mottled pumpkin velvet soup, heat the oven to 200 degrees, cut a lid off the pumpkin, remove the seeds and fibers with a spoon, salt the inside, pour in the water, and place in the oven.

After about 15 minutes, put the lid on the pumpkin and cook for another 15 minutes. In the meantime, sauté the onion in the butter until light, add the paprika powder, sauté briefly, deglaze with vinegar and add the liquid from the pumpkin.

Scrape out the pumpkin flesh and add to the soup, boil everything together well, add the whipped cream and puree finely with a hand blender, season to taste and serve in preheated plates.

For the tiger pattern, drizzle a few drops of kernel oil onto the soup and create a tiger pattern with a chopstick.

Preparation Tip:

Serve the tigered pumpkin velvet soup with fresh dark bread.

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