Summary

Ingredients

• 0.5 ½ Hokkaido pumpkin (se), approx. 500 - 700 g
• 1 medium zucchini, green
• 2 medium carrot (s)
• 2 medium potato (s)
• 0.5 stick ½ leek
• 1 teaspoon walnut oil
• 1 onion (s)
• 2 cloves garlic)
• 400 ml vegetable stock, instant
• 400 ml skimmed milk
• 1 tablespoon curry powder
• Chili powder
• salt
• pepper
• 1 pinch (s) cumin
• 100 ml skimmed yoghurt, creamier
• Pumpkin Seed Oil
• Chervil or chives

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Instructions

1. Wash the Hokkaido pumpkin well, cut away any damaged areas and divide, remove the seeds, cut the rest into approx. 1.5 - 2 cm cubes. Thoroughly clean the carrots, zucchini and leek and cut into slices or cubes. Peel and dice the potato.
2. Put the walnut oil in a saucepan and heat only slightly. Add the onion cubes and sauté. Add the pumpkin cubes with the garlic, sauté briefly and pour in the vegetable stock. Reduce the heat. Now add the leek, carrot, potato and zucchini cubes. Stir well and let everything simmer for about 10 minutes. Season with salt, pepper, curry powder and chili powder. Stir again and pour in the milk. Let the soup simmer over medium heat for about 10 minutes, stirring again and again and being careful not to burn anything. The soup is quite creamy by default and is ready when the peel of the pumpkin is soft after about 20 minutes. Remove from the heat and puree half of the soup in the mixer until smooth and mix back into the soup, so it will be very creamy.
3. Stir the creamy skimmed milk yogurt into the hot soup. It is then no longer allowed to boil, otherwise it will curdle. A particularly full-bodied taste can be achieved by adding a little pumpkin seed oil to the soup.
4. Scattered with chervil or chives.
5. Tip: This soup also goes well with crabs, salmon and lean ham cubes, but then it is no longer vegetarian.
6. For 4 people in total: 6 p.