Pumpkin Soup with Coriander Greens

Ingredients

• 100 g waxy potatoes
• 1 Carrot
• 2 cm fresh ginger
• 400 g pumpkin flesh peeled and seeded (e.g., muskmelon or Hokkaido)
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• 1 tsp curry powder
• 1 l vegetable broth
• 100 g whipping cream
• 50 g crème fraîche
• Salt
• black pepper (freshly ground)
• Nutmeg (freshly grated)
• fresh coriander leaves (for garnish)

Instructions

1. 1.

   Peel and dice the potatoes, carrot, and ginger. Dice the pumpkin flesh as well. Peel and finely dice the onion and garlic; sauté them in hot butter in a pot until translucent. Add the pumpkin cubes, carrots, ginger, and curry powder, and cook briefly. Pour in the broth, add the potatoes to the pot, and simmer gently for 25-30 minutes.

2. 2.

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

3. 3.

   Serve the soup in bowls, garnished with fresh coriander leaves.