Cream of Pumpkin Soup with Cabbage Roulade

For the cream of squash soup with cabbage roll, separate the cabbage leaves, wash, cut away the bottom stem cone and scald in hot water for 2 minutes. Cool immediately in iced water.

Lay cabbage leaves side by side, overlapping tightly, and pat dry.

Mix whipped cream, meat and bacon, season and spread on cabbage. Roll up leaves from the side and wrap tightly in aluminum foil, twist ends together, steam covered for 10-15 minutes.

Dice one-third of the squash flesh and set aside as a chowder.

Cut the remaining pumpkin flesh into small pieces, sauté in butter, add soup, wine and whipping cream, boil until soft, puree, strain through a sieve and bring to the boil again. Stir in butter cubes to bind and season with salt and pepper.

Sauté the pumpkin cubes set aside in butter.

Arrange the soup in warmed soup plates and add the pumpkin pieces.

Cut the steamed cabbage roll into finger-thick slices and serve the cream of pumpkin soup with cabbage roll with a dollop of whipped cream.

Preparation Tip:

Serve a hearty farmhouse bread with pumpkin seeds with cream of pumpkin soup with cabbage roll!

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