Summary

Ingredients

• 1 pumpkin (se), (Hokkaido)
• 0.5 ½ onion (s)
• Oil, for frying, e.g., olive oil
• 1 vanilla pod (s)
• some cumin
• some curry powder
• 1 small chilli pepper (s), dried, not too hot
• Nutmeg, freshly grated
• 1 liter vegetable stock
• 1 sprig rosemary, smaller, as required
• 200 ml heavy cream, or soy cream
• salt and pepper

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Instructions

1. Remove the stalk and roots from the Hokkaido, halve in the middle and remove the stones and pulp by hand. Then roughly cut the pumpkin. Roughly dice the onion as well. Heat some oil in a saucepan and add the pumpkin pieces and the onion cubes. Lightly sweat the vegetables and let them take some color.
2. Scrape out the pulp of the vanilla pod and place in the pan with the pod. Sweat it briefly, but don`t let it get too hot. Then season with cumin, curry, chopped chilli pepper and nutmeg. Stir well again and then deglaze with the stock. Remove the roast set from the bottom of the pan and stir everything well. Let the soup simmer for about half an hour. If you like, you can add a small sprig of fresh rosemary.
3. When the cooking time is over, take the saucepan off the heat, remove the rosemary and vanilla pod, pour in the cream and puree everything with a hand blender. Finally, season the soup with salt and pepper.
4. Tip: garnish with a few drops of pumpkin seed oil and roasted pumpkin seeds.