Pumpkin Cream Soup

Ingredients

• 200 g carrots
• 1.5 cm fresh ginger
• 1 onion
• 400 g pumpkin flesh (e.g., muskmelon, Hokkaido)
• 2 tbsp olive oil
• 800 ml vegetable broth (add more if needed)
• Salt
• Cayenne pepper
• 1 tsp curry powder
• 2 tbsp pumpkin seed oil
• 3 tbsp roasted pumpkin seeds

Instructions

1. 1.

   Peel the carrots, ginger, and onion, then dice them with the pumpkin flesh. Heat the oil in a pot and sauté the onion until translucent. Add the vegetables and ginger, cook briefly, then pour in the broth. Simmer over medium heat for about 25 minutes; remove 6 tbsp of pumpkin cubes and puree the rest finely. Season with salt, cayenne pepper, and curry, adding more broth if necessary.

2. 2.

   Return the pumpkin cubes to the pot, taste the soup again, and ladle onto serving bowls. Garnish with pumpkin seed oil and pumpkin seeds before serving.