sweet & hot pumpkin soup

Pumpkin soup with ginger is a bit outdated - you can find it on almost every dinner party in autumn. This pumpkin soup is made with butternut squash, hot chili; at the end, I add a spoon of hot indian mango chutney!

Ingredients for four:

- 1 medium butternut squash, cut in chunks

- 1 liter of vegetable stock

- 1 dl white wine

- 1 chili pod (take out the seeds if its too spicy)

- 1 red onion

- 1 TBS mango chutney

- 2 dl cream

- flat parsley and thick balsamic vinegar to decorate

Directions:

In a butter-olive-oil-mix sear the onion, chopped chili and pumpkin for about five to ten minutes on medium heat, then deglaze with the white wine. Let it reduce a bit, then add the stock. When boiling, reduce the heat, cover the pan and let cook for about half an hour or until the pumpkin is soft.

With a handheld blender, mix until very smooth, then add the chutney, then the cream. Taste and season, if necessary, with salt and pepper.

In the bowl, add a splash of whipped cream, some parsley and a tiny drop of balsamic vinegar.

Enjoy!