Pumpkin Pepper Cream Soup

Ingredients

• 200 g carrots
• 500 g pumpkin flesh (e.g., Hokkaido, muskmelon)
• 1 onion
• 2 cm fresh ginger
• 2 tbsp butter
• 900 ml vegetable broth
• 150 ml Heavy Cream
• Salt
• ground pepper
• 1 tbsp curry powder
• 2 tbsp crème fraîche
• 2 tbsp pumpkin seed oil
• 2 tbsp roasted pumpkin seeds
• sweet paprika powder (for garnish)

Instructions

1. 1.

   Peel, clean, and dice the carrots, pumpkin, ginger, and onion. Melt butter in a pot and sauté the onion until translucent. Add the remaining vegetables with ginger, cook briefly, then deglaze with broth. Simmer over medium heat for about 20 minutes, then blend with an immersion blender. Stir in cream, bring to a boil again, and season with salt, pepper, and curry.

2. 2.

   Serve in soup bowls garnished with crème fraîche, pumpkin seed oil, roasted pumpkin seeds, and sweet paprika powder.