Fruity pumpkin soup

Ingredients for 2 people

• 150 g Hokkaido pumpkin
• 50 g vacuum-packed pre-cooked chestnuts
• 50 g soft apricots
• 3 tsp cold butter
• 1/2 tsp sugar
• 1 bottle of Bitburger 0.0% Grapefruit
• 100 ml vegetable stock
• 1 pinch of cayenne pepper
• 1 pinch of ground cinnamon
• 2 msp. mild curry powder
• 2 tbsp sweet chilli sauce
• Salt
• black pepper from the mill

Preparation

Remove the seeds from the pumpkin, wash and cut into small cubes without peeling. Cut the chestnuts and apricots into quarters.

Foam up 1 teaspoon of butter in a pan. Add the pumpkin, chestnuts and apricots with the sugar and sauté over a medium heat for 2-3 minutes, stirring occasionally.

Deglaze with Bitburger, add the vegetable stock, bring to the boil and simmer for ten minutes.

Stir in the cayenne pepper, cinnamon, curry powder and chilli sauce with a little salt and pepper, add the remaining butter and puree finely with a hand blender. Finally, season to taste.

This is what ecotrophologist Günter Wagner says:

"The fruity pumpkin soup is an ideal meal after a bike tour. The naturally occurring mineral potassium supports muscle regeneration and the re-storage of used energy (carbohydrates - replenishment of glycogen stores). The vitamins B12, B6, niacin and the mineral iron counteract exhaustion and tiredness."