By BittersBerg Admin



For the soup, peel and roughly chop the onions and garlic. Wash the pumpkin and quarter it with a large knife. Remove pumpkin seeds with a large spoon. Then cut the pumpkin into small pieces.

Heat the oil in a large pot and fry the onions, garlic and ginger. Add pumpkin pieces and fry for 2-3 minutes.

Add Underberg and broth and simmer for about 25-30 minutes until pumpkin is completely cooked.

For the topping, peel onions and cut into fine strips. Heat oil in a frying pan and sauté onions for 1-2 minutes.

Add Underberg and sugar and caramelize onions for 2-3 minutes, stirring occasionally.

Wash parsley and chop finely. Puree the soup finely with a blender, stir in the cream and parsley and season to taste with salt and pepper. Top soup with Underberg onions and e.g. fresh cress and serve.

Preparation time: 30 minutes
Nutritional values per serving: 397.2 kcal/1651.7 kj

  • Carbohydrates 27,9 g
  • Protein 8,1 g
  • fat 25,1 g


Serves 4

For the soup

  • 1 Hokkaido pumpkin (approx. 1000g)
  • 2 onions
  • 4 garlic cloves
  • 1 tablespoon pumpkin seed oil
  • 800 ml vegetable broth
  • 2 tablespoons apple vinegar
  • 2 cl Underberg
  • 15 g parsley
  • 1 tsp freshly grated ginger
  • 200 ml cream
  • 1 pinch of sugar
  • salt, pepper

For the onions

  • 3 red onions
  • 2 cl Underberg
  • 1 tablespoon sugar
  • 1 tablespoon sunflower oil
  • salt, pepper