Spicy Pumpkin Cream Soup

Ingredients

• 200 g starchy potatoes
• 800 g muskmelon pumpkin
• 1 onion
• 1 Garlic clove
• 4 sprigs thyme
• 2 stalks Parsley
• 2 tbsp butter
• 1.5 tsp curry powder
• 1.5 tsp paprika powder
• 750 ml vegetable broth
• 100 ml heavy cream
• Salt
• Cayenne pepper
• nutmeg

Instructions

1. 1.

   Peel, wash and dice the potatoes. Peel, core and dice the pumpkin. Peel and finely chop the onion and garlic. Wash the herbs and shake off excess water. Set aside the parsley leaves.

2. 2.

   Heat butter in a pot and sauté the onion with garlic over medium heat for 2 minutes until translucent. Add the pumpkin cubes, thyme sprigs, curry and paprika and cook for 2–3 minutes. Pour in the broth, add the potatoes to the pot, bring everything to a boil and simmer on low heat for 25–30 minutes.

3. 3.

   Remove the thyme sprigs and puree the soup with an immersion blender until smooth. If desired, stir in more broth or continue to reduce for a thicker consistency. Stir in the cream (up to 4 tbsp), season with salt, cayenne pepper and freshly grated nutmeg.

4. 4.

   Serve the finished soup in bowls, garnish with remaining cream and parsley, and optionally serve with toasted bread.