Cut the pumpkin flesh into small cubes, sauté in hot butter and fill up with vegetable soup and cream. Cover and cook until soft, 15 minutes, because “no two pumpkins are the same – and neither is the cooking time”.
Rinse, cut open and seed chili pepper, chop chili pepper into small cubes, remove peel from garlic and crush, rinse and chop chives.
Finely blend the soup with a blender, add lemon zest and ginger, juice of one lemon, chili pepper cubes, garlic and salt,
Fry the crayfish tails in hot oil for a few minutes on each side and season with salt and pepper. Arrange the pumpkin soup in suitable plates and bring to the table with the crayfish tails as a garnish, finally sprinkle the soup with chives.
Our tip: Fresh chives are much more aromatic than dried ones!
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