Pumpkin soup with pumpkin fries

Cut the pumpkin into pieces, remove the seeds, and peel the pieces. Cut fries from the hard parts and save the rest for the soup.

Melt a knob of butter in a cooking pot. Peel the onion, chop it finely, and sauté the onion. Sprinkle the turmeric over it.

Cut the pieces of pumpkin for the soup into small pieces and add them.

Peel the carrots, cut them into cubes, and add them. Season with pepper and salt.

Add the chicken broth and bring to a boil.

Add the tomato paste and let the soup simmer for 20 minutes.

Cut the tomatoes into quarters and remove the seeds. Put the seeds in the soup and cut the flesh into cubes.

Toast the almonds in a dry pan and chop them roughly.

Finely chop the chives.

Put the beef tallow in the deep fryer and heat to 180 °C.

Dust the fries with flour. Shake off the excess flour from the fries.

Fry the pumpkin fries for 5 minutes and let them drain on kitchen paper. Sprinkle them with celery salt.

Add the cream to the soup and blend the soup until smooth.

Distribute the tomato cubes, almonds, and chives over the plates and ladle the soup on top.

Serve with the pumpkin fries.