Creamy Pumpkin Soup with Butternut Squash

Ingredients

• 1 potato
• 400 g butternut squash
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 0.5 tsp Curry Powder
• 600 ml Vegetable Broth
• 2 tbsp pumpkin seeds
• 150 ml Heavy Cream
• Salt
• Pepper
• nutmeg
• 2 tbsp crème fraîche
• 1 tbsp grape seed oil

Instructions

1. 1.

   Peel and dice the potato. Peel, deseed, and dice the butternut squash. Peel and finely chop the onion and garlic; sauté in hot butter until translucent. Add the pumpkin cubes and curry powder, stir briefly. Pour in the broth, add the potatoes, and simmer for 25–30 minutes with occasional stirring.

2. 2.

   Toast the pumpkin seeds in a dry pan without oil.

3. 3.

   Puree the soup finely. Stir in the heavy cream and, if desired, additional broth or let it reduce slightly to reach the preferred consistency. Season with salt, pepper, and freshly grated nutmeg.

4. 4.

   Serve the soup in bowls, add a dollop of crème fraîche on top, sprinkle with toasted pumpkin seeds, and drizzle with grape seed oil.