Græskarssuppe med hokkaido og græskarkerner

Pumpkin Soup in Morsø Sautë Cocotte

2 red onions
4 cloves garlic
25 g ginger
½ hokkaido pumpkin
2 carrots
2 potatoes
200 g tomatoes
300 ml vegetable bouillon
1 sprig rosemary
Olive oil, or lemon juice
1 small bunch basil
4 slices bread
50 g gourd seeds
A little olive oil and salt

Clean the insides out of the hokkaido and cut one half into rough chunks. Peel and chop the onion and garlic. Peel the carrots, potatoes and ginger. Slice the carrots, potatoes, ginger and tomatoes into small pieces.

Place the onion into a Morsø sauté cocotte with the olive oil and rosemary and fry until the onions are soft. Add the pumpkin, carrots, potatoes, tomatoes, ginger and garlic, and fry for another few minutes. Add water and the vegetable bouillon.

Cover with the lid and cook until completely soft for approx. 20 minutes. Blend the gourd soup into an even consistency and season with pepper, salt and a little lemon juice.

Slice the bread into small pieces and grill them until crispy on a dry Morsø skillet together with the gourd seeds. Drizzle olive oil and salt over the top and stir. Coat the bread and gourd seeds in roughly chopped basil and sprinkle over the soup before serving.