Ingredients for 8 Servings
For the pumpkin seed brittle
- 100 g sugar
- 60 g butter
- 1 tsp STROH 60
- 80 g pumpkin seeds
For the butternut squash soup
- 1 Butternut squash (approximately 1 kg)
- 3 tbsp oil
- 5 cm ginger
- 1 small onion
- 1 chili pepper
- 1 garlic clove
- 3 tbsp STROH 60
- 500 ml vegetable broth
- 250 ml heavy cream
- salt
- black pepper
- pumpkin seed oil for serving
Preparation
For the pumpkin seed brittle
- Preheat the oven to 180 °C fan.
- Coarsely chop the pumpkin seeds.
- Melt the butter in a saucepan. Add STROH 60 and sugar, and bring to a boil.
- Spread the hot mixture thinly on a baking sheet lined with parchment paper and sprinkle with pumpkin seeds.
- Bake for 5 to 10 minutes, until the brittle is golden brown.
- Remove from the oven and from the hot baking sheet, and let it cool down as a whole.
- Once cooled, break the brittle into pieces.
For the butternut squash soup
- Peel the pumpkin, remove the seeds, and cut it into large chunks.
- Finely chop the ginger, garlic, onion, and chili.
- Heat oil in a pot.
- Sauté the chopped vegetables until translucent. Add the pumpkin and continue cooking without browning.
- Deglaze with STROH and pour in the vegetable broth. Bring to a boil.
- Cover and simmer for 10 to 15 minutes over medium heat until the pumpkin is soft.
- Blend the soup until smooth.
- Season with salt, pepper, and a splash of STROH.
- Finally, enrich the soup with heavy cream. Adjust the consistency with water if needed.
- Serve with pumpkin seed brittle and a drizzle of pumpkin seed oil.
