Berlin (dpa) – A hollow sound when you knock on a pumpkin tells you it's ripe and ready to eat. Another sign to look for is a stem that is dry, woody and brownish, with no liquid seeping out when pressed. Once you've checked your pumpkin is ripe and ready, it's time to make perhaps the heartiest thing you can use it for: a creamy soup. The Hokkaido variety is particularly handy since it does not need to be peeled (the thin skin softens during cooking). Pumpkin soup with bac on and pumpkin seed pesto Ingredients: 600 g Hokkaido pumpkin 300 g swede 200 g potatoes 2 onions 2 cloves of garlic 8 g ginger 2 bay leaves olive oil sea salt 200 ml dry white wine 1 bunch parsley 1 tbsp pumpkin seed paste 2 tbsp lemon juice 3 tbsp Parmesan 150 ml cloudy apple juice 1 tbsp honey 1/2 tsp cayenne pepper

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