Favorit i repris - Pumpkin soup with chili and rosemary

Me and my friend invented this recipe this autumn, and it would be nice to feast on even on a rainy spring day as today. As always, when I am cooking, I am not very precise when it comes to amounts and mesurements, so I tried to remember what we added and how much we used of everything. But the amounts of spices is totally up to you. Enjoy.

Pumpkin soup with chili and rosemary

• 1/2 shallot
• 1/2 onion
• 1-2 cloves of garlic
• 1 tbs butter
• about 500 g pumpkin
• 1 vegetable stock cube + around 7 dl of water
• 1 small red chili
• a piece of fresh ginger
• a bunch of rosemary
• black pepper
• tabasco
• salt
• cream
• creme fraiche

Chop the onions and the garlic and fry it in butter in a big sauce pan. Peel the pumpkin and grate it on the coarsest side of a grater. Fry it shortly with the onion, then add the water and the vegetable stock. Remove the seeds from the chili and slice it up, peel and grate the ginger and add both to the soup. Season with black pepper, salt and a hefty bundle of rosemary. Let it cook for a while until the pumpkin is "blended" with the rest. Try it out, and feel free to season with whatever you think is missing, tabasco maybe? To finish it off, add some cream and another dollop of butter. Serve immediately after it has boiled up again. 

"Decorate" with sour cream and top it with a twig of rosemary, black pepper and some slices of the red chili.

I hope you will like it!