Pumpkin Potato Soup

Ingredients

• 400 g peeled and seeded pumpkin flesh (e.g., muskmelon or Hokkaido)
• 150 g waxy potatoes
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 1 tsp curry powder
• 750 ml vegetable broth
• 2 tbsp pumpkin seeds
• 200 ml heavy cream
• 2 tbsp crème fraîche
• Salt
• Cayenne pepper
• freshly grated nutmeg
• 1 tbsp finely chopped dill sprigs

Instructions

1. 1.

   Peel and dice the potatoes. Dice the pumpkin flesh as well. Peel and finely chop the onion and garlic. Melt butter in a pot over medium heat.

2. 2.

   Sauté the onion and garlic for 3–5 minutes. Add the pumpkin cubes and curry, stir briefly. Pour in the broth, add the potatoes to the pot, and let simmer gently for 25–30 minutes.

3. 3.

   Toast the pumpkin seeds in a dry pan over medium heat for about 7–9 minutes.

4. 4.

   Blend the soup until smooth. Stir in cream, crème fraîche, and additional broth if needed for desired consistency. Bring back to a boil and season with salt, cayenne pepper, and nutmeg.

5. 5.

   Serve the pumpkin-potato soup in bowls, topped with toasted pumpkin seeds and dill sprigs.