Pumpkin Ginger Soup

Ingredients

• 1 medium Hokkaido pumpkin (1–1.2 kg)
• 2 shallots
• 40 g ginger
• 2 tbsp Rapeseed oil
• 1 tsp curry powder
• 1 tsp turmeric
• 0.5 tsp sweet paprika
• a pinch cumin (ground)
• a pinch coriander (ground)
• 250 ml apple juice
• 750 ml vegetable broth
• 25 g pumpkin seeds
• Salt
• Pepper (freshly ground)
• 4 tbsp Sour cream
• 4 tsp pumpkin seed oil

Instructions

1. 1.

   Wash, clean, halve the pumpkin, remove seeds and fibers, and dice the flesh into ~2 cm cubes. Peel and finely chop the shallots and ginger. Sauté both in hot oil in a large pot until translucent. Sprinkle in the spices and cook briefly to bloom. Add the pumpkin, stir for 2–3 minutes, then pour in apple juice, add broth, cover, and simmer gently for 15–20 minutes.

2. 2.

   Roast the pumpkin seeds in a dry pan over medium heat until fragrant and lightly crisp. Remove, season lightly with salt, and let cool.