Pumpkin Cream Soup with Roasted Pumpkin Seeds

Ingredients

• 5 small Hokkaido pumpkins (total 5–6 kg)
• 150 g waxy potatoes
• 1 onion
• 1 Garlic clove
• 30 g ginger (piece)
• 2 tbsp olive oil
• 1 l vegetable broth
• Salt
• Pepper
• nutmeg
• 1 tbsp curry powder
• 100 ml heavy cream
• 2 tbsp pumpkin seed oil
• 30 g pumpkin seeds (2 tbsp)

Instructions

1. 1.

   Clean and wash the pumpkins. From four pumpkins cut off a lid, halve one pumpkin and remove the seeds and fibrous parts from all. Dice the halved pumpkin into small cubes. Carefully scoop out some flesh from the remaining pumpkins so that about 1 kg of diced pumpkin can be obtained in total. Place the hollowed pumpkins in an oven at 80°C (convection 60 °C, gas level 1) to keep warm.

2. 2.

   Peel, wash and cube the potatoes. Peel and finely chop the onion, garlic, and ginger.

3. 3.

   Heat oil in a pot and sauté the onion, garlic, and ginger over medium heat for 2 minutes until translucent. Add the vegetable cubes, stir for 1–2 minutes, then pour in the broth. Season with salt and pepper and simmer on medium heat for about 25 minutes until the vegetables are tender.

4. 4.

   Meanwhile, roast the pumpkin seeds in a small pan without oil, stirring constantly until fragrant. Remove from the pan and let cool.

5. 5.

   Once cooked, puree the soup finely and add the curry powder. Taste and adjust with salt, pepper, and a pinch of freshly grated nutmeg.

6. 6.

   Pour in the cream, bring the soup back to a boil, taste again, then fill the hollowed pumpkins with the soup. Drizzle with pumpkin seed oil and sprinkle with pumpkin seeds before serving.