Iced Pumpkin Soup with Roasted Melon

For the iced pumpkin soup with roasted melon, dice the pumpkin flesh and carrots.

Peel and chop the onions and ginger root.

Chop the chili pulp.

Sauté onions in olive oil until translucent.

Sprinkle with cane sugar and let it caramelize.

Deglaze with 3/4 l vegetable stock, stir in pumpkin and carrot cubes, orange and lemon juice, ginger and chili.

Simmer for 30 minutes.

Add cream, pepper, puree and strain through a sieve.

Chill.

Meanwhile, cut watermelon into 3 cm cubes, roll in brown sugar and flame sharply with a Bunsen burner.

Pour soup into chilled deep plates, add melon, garnish with herbs and drizzle with olive oil.

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