Pumpkin Cream Soup with Yogurt and Thyme

Ingredients

• 200 g starchy potatoes
• 700 g pumpkin (e.g., muskmelon or butternut squash)
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 4 sprigs thyme
• 1 tsp curry powder
• 1 l vegetable broth
• 150 g Yogurt (3.5% fat)
• Salt
• Cayenne pepper
• nutmeg
• black pepper

Instructions

1. 1.

   Peel, wash, and dice the potatoes. Peel, halve, and remove seeds and fibers from the pumpkin; cut into cubes. Peel and finely chop the onion and garlic. Wash thyme, shake dry, and pluck leaves.

2. 2.

   Melt butter in a pot, sauté onion with garlic for 2 minutes over medium heat until translucent. Add pumpkin cubes, potatoes, two sprigs of thyme, and curry; cook together for 1–2 minutes. Pour in broth, bring to a boil, then simmer gently for 25–30 minutes.

3. 3.

   Remove the thyme sprigs and puree the soup finely. Adjust consistency by adding more broth or reducing further. Stir in four tablespoons of yogurt, then fold in the remaining yogurt. Season with salt, cayenne pepper, freshly grated nutmeg, and black pepper.

4. 4.

   Serve the finished pumpkin cream soup in bowls, garnished with the leftover yogurt and plucked thyme leaves, while still hot.