Pumpkin Soup

Peel the pumpkin, remove the seeds and then cut the flesh into 2.5 cm cubes. Peel the onion and garlic. Slice the onion and press the garlic.

Melt butter in a large heavy-bottomed saucepan. Add onion and garlic and roast over low heat until soft but not yet brown.

Add squash and roast, along with onion slices, for 2-3 minutes, stirring.

Add soup and bring to a boil over medium heat. Season generously with salt and freshly ground pepper and add ginger, lemon juice, orange peel strips if desired, and bay leaf seasoning.

Cover and simmer over low heat for about 20 minutes until squash is cooked.

If necessary, remove orange peel and bay leaves. Allow soup to cool slowly, then strain through a sieve or puree into fine purée. Pour into a clean soup pot.

Add milk and heat slowly one more time, season.

Lightly mix in whipped cream and cream cheese, garnish with chive rolls and bring to table.

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