Actually I wanted to do some pumpkin spätzli. The problem was, all the pumpkins I saw were gigantous and I needed only a little piece for those spätzlis. Some other thing had to be done with it. So, since I had to bake the pumpkin anyway, why don’t bake it all and use the rest for a soup?
- vegetable stock
- peel and cut the pumpkin into wedges and cook it until ready in a preheated oven (180-200 °C);
- put the pumpkin in a pot, add some vegetable stock, some cream and season to taste;
- let it cook very briefly and blizz it;
- serve with a sprinkling of black pepper on top.