Pumpkin Soup with Lime Strips

1. rinse the hokkoido, cut into wedges, remove the seeds. Rinse and peel carrots, dice both ingredients. Melt butter in a saucepan, sauté vegetable cubes in it, fill up with clear soup and simmer soup for about half an hour with lid on low heat.

Blend the soup, fold in half of the cream and season to taste with salt and freshly ground pepper. Rinse the lime hot, rub dry, peel thinly and cut the peel into very fine strips or peel with a string trimmer/zest ripper. Squeeze the lime. Season the soup with a little lime juice and a liter of tbsp. white wine or apple juice. 3.

3. evenly distribute soup on plates, stir remaining Krem legere with remaining white wine or possibly juice, arrange with the lime strips on the soup.

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