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2tbsp olive oil
1 big pumpkin
2 leeks
garlic
chili
125ml sherry
500ml white wine
2 cups of creme fraiche
1 cup of cream
fresh herbs - lovage, parsley,....
nutmeg
salt, pepper
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dices of bread, toasted
pumpkin seeds
pumpkin seed oil
Heat olive oil in a big pan, add the roughly cut vegetable and roast it gently, infuse sherry, simmer shortly, add herbs and white wine, also creme fraiche and half of the cream - keep the rest for the garnish.
Simmer until tender, puree, add some water if needed.
Whip the remaining cream and put one full tablespoon on each portion, refine with pumpkin seeds - and oil, top with dices of bread.
Enjoy your meal!
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