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400 g pumpkins
1 red chilli pepper
3 spring onions
1 teaspoon butter
125 ml white winebr>400 ml vegetable broth
1 teaspoon finely chopped ginger
250 ml whipping cream

filling:
1 chilli pepper
1 tablespoon melted butter
60 g snow peas
60 g bean sprouts
1 teaspoon olive oil
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Peel pumpkin, if needed, cut into small dices, remove seeds, salt and bake in the preheated oven at 180° C for about 20 minutes. Cut chilli pepper into thin rings. Peel onions, chop finely and sweat in oil. Add half of the chilli peppers to the pumpkin and add white wine and vegetable broth. Season with salt, pepper and ginger. Add whipping cream, simmer for a few minutes and puree soup.
Cut snow peas into thin strips and saute in olive oil, add bean sprouts and salt and pepper. Serve soup and garnish with the snow peas and cut chilli peppers.