Summary

Ingredients

• 1 pumpkin (se) (Hokkaido)
• 1 potato (s)
• Vegetable broth
• 1 packet processed cheese
• 1 cup crème fraîche
• Curry powder
• salt and pepper

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Instructions

1. Cut the pumpkin and potatoes into pieces, remove the seeds from the pumpkin (the peel can also be used), place in a large saucepan and cover with vegetable stock, simmer.
2. When the vegetables are done: puree and refine with the processed cheese and creme fraiche.
3. Season with a lot of curry, a little salt and pepper.