Pumpkin Soup with Sour Cream

Ingredients

• 250 g pumpkin (cooking pumpkin)
• 300 ml vegetable oil
• Salt
• 600 g Hokkaido pumpkin
• 1 ripe apple (e.g., Boskop)
• 1 onion
• 25 g butter
• 0.5 l vegetable broth
• 0.5 tsp Curry Powder
• 0.5 tsp ginger powder
• 4 tbsp Sour cream
• 20 ml sherry
• Salt
• black pepper (ground fresh)

Instructions

1. 1.

   For the fried pumpkin strips: peel the pumpkin, remove seeds and fibers, then cut the flesh into very thin strips. Heat oil in a pot until small bubbles appear when a wooden spoon is added, then fry the pumpkin strips until crisp. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt.

2. 2.

   For the soup: wash the pumpkin, remove seeds, and dice the flesh. Peel and cube the apple and onion. Melt butter in a pot, add the apple and onion cubes, and sauté briefly. Add the pumpkin pieces and let them wilt for a moment. Pour in the broth and simmer for 20–25 minutes over medium heat. Stir in the spices, 3 tbsp sour cream, and sherry; puree with an immersion blender and season with salt and pepper. Serve in bowls topped with the remaining sour cream and fried pumpkin strips.