Cream of Pumpkin Soup

Sauté the shallot in butter, add the pumpkin cubes and sauté as well. Add sherry, soup and juice and cook the pumpkin for approx. 15 min with the lid closed until soft. Then grind with a magic wand or hand mixer. Add a little more soup if needed. Stir in crem fraiche and ginger. Season with juice of one lemon, soy sauce, salt and cayenne pepper. Serve sprinkled with the herbs.

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Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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