Courtesy: Barkarula restaurant


1 kg. pumpkin, cleaned and cubed
½ cup leek, chopped
½ cup carrot, chopped
½ cup onion, chopped
2 cloves garlic, chopped
1 heaping tablespoon of honey
50 grams olive oil
750 ml vegetable stock or water
2 sprigs sage
Salt, white pepper
Pinch of nutmeg
1 tablespoon of sour cream or crème fraîche as topping


1. Sauté the onions, leek, garlic and sage in olive oil for 5 to 7 minutes.
2. Add the pumpkin, carrot and honey and sauté slightly.
3. Add the liquids and bring to a boil. Simmer until the vegetables become completely soft.
4. Remove the sprigs of sage and purée the soup in a blender or in the pot with a stick blender. Season with salt and ground white pepper, and add a pinch of fresh ground nutmeg.
Suggestion: top each serving with a tablespoon of sour cream or crème fraîche.