Creamy Pumpkin Soup with Nuts

Ingredients

• 150 g starchy potatoes
• 400 g pumpkin flesh (e.g., muskmelon or Hokkaido pumpkin)
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 1 tsp curry powder
• 750 ml vegetable broth
• 3 tbsp pecans
• 200 g Sour Cream
• Salt
• Cayenne pepper
• nutmeg

Instructions

1. 1.

   Peel and dice the potatoes. Dice the pumpkin flesh as well. Peel and finely chop the onion and garlic, then sauté in hot butter until translucent. Add the pumpkin cubes and curry powder, stir briefly. Pour in the broth, add the potatoes to the pot, and simmer gently for 25–30 minutes.

2. 2.

   Roast the pecans in a dry pan until fragrant, remove, and chop coarsely.

3. 3.

   Puree the soup finely; adjust consistency by adding more broth or reducing further. Stir in 150 g sour cream, puree again, and do not boil further. Season with salt, cayenne pepper, and freshly grated nutmeg to taste.

4. 4.

   Serve the soup in bowls, stir in an additional tablespoon of sour cream per bowl, and swirl with a stick if desired. Sprinkle with nuts before serving.