Quick Pumpkin Cream Soup with Hokkaido

Ingredients

• 800 g Hokkaido pumpkin
• 1 vegetable onion
• 2 Garlic cloves
• 2 tbsp plant oil
• 700 ml vegetable broth
• 2 slices spelt whole‑grain toast
• 150 ml whipping cream
• Salt
• Pepper
• 1 tbsp curry powder
• 2 tbsp Sour cream

Instructions

1. 1.

   Wash the pumpkin, halve it, remove seeds and fibers with a spoon, then cut the flesh into small cubes. Peel and finely dice the onion and garlic.

2. 2.

   Heat oil in a pot, sauté onion and garlic over medium heat for 2 minutes until translucent. Add pumpkin and cook another 2–3 minutes. Pour in broth and bring to a boil. Reduce heat and simmer for 15–20 minutes until the pumpkin is tender.

3. 3.

   While the soup simmers, toast the bread slices and cut each into four strips. Use an immersion blender to puree the soup finely, then stir in the cream. Bring back to a gentle boil and season with salt, pepper, and curry powder.

4. 4.

   Serve the soup in bowls, add a teaspoon of sour cream on top, and garnish with two toast strips.