Pumpkin Soup with Curry and Cream

Ingredients

• 1 kg muskmelon pumpkin
• 1 onion
• 2 tbsp Rapeseed oil
• 600 ml Vegetable Broth
• Salt
• Pepper
• 1 tbsp Mild curry powder
• 100 ml whipping cream
• 30 g pumpkin seeds (2 tbsp)

Instructions

1. 1.

   Clean, peel, halve and remove the seeds from the pumpkin. Cut the flesh into small cubes. Peel and finely chop the onion.

2. 2.

   Heat oil in a pot and sauté the onion over medium heat until translucent. Add the pumpkin cubes, pour in the broth, and bring to a boil. Cover and simmer over medium heat for 25–30 minutes.

3. 3.

   Meanwhile, toast the pumpkin seeds in a dry pan over medium heat, stirring until fragrant. Remove from the pan and let cool.

4. 4.

   After cooking, puree the soup with an immersion blender until smooth. Season with salt, pepper, and curry powder, stir in the cream, and serve sprinkled with pumpkin seeds.