Pumpkin cream soup with wild salmon

Preparation

Preparation time: 45 min

Prepare pumpkin cream soup

• Cut the onion into small cubes.
• Cut the Hokkaido pumpkin into approx. 2 cm cubes.
• Fry the onions and ginger in olive oil in a large saucepan.
• Add the Hokkaido pumpkin.
• Pour 0.5 liters of water or vegetable stock.
• Season with salt, pepper, a teaspoon of cinnamon and a teaspoon of turmeric.
  Add a soup cube if watered up.
• Let simmer until the Hokkaido pumpkin is soft.
• Chop the soup with a mixing stick / hand blender.
• Stir in a mug of sour cream.

Fry wild salmon

• Season the skinless salmon with salt and pepper.
• Fry briefly on both sides and place in the soup. Finished.