Summary

Ingredients

• 1 pumpkin (se), Hokkaido, (approx. .2-.4kg)
• 2 onions)
• 1 dash sunflower oil
• 1 zucchini
• 2 carrot (s)
• 3 medium potato (s)
• 1 liter vegetable stock
• 1 cup whipped cream
• 1 teaspoon black pepper (fresh from the mill)
• 1 teaspoon, leveled herbal salt
• some nutmeg, grated
• 0.5 teaspoon ½ curry powder

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Instructions

1. Put a large dash of sunflower oil in a high pan (casserole). Dice onions, add and sauté until translucent. Wash the Hokkaido, cut in half, remove the seeds and cut into 1-2cm pieces. Dice the carrots, zucchini and potatoes as well. Sauté everything for about 5 minutes with the onions and deglaze with the vegetable stock. Add nutmeg, salt, pepper, curry, put the lid on and bring the whole thing to the boil and then simmer for about 30 minutes. Puree everything with a hand blender (magic wand), add the cream to the mug, season to taste and serve on a plate.
2. Tip:
3. It tastes very tasty if you spread a little pumpkin seed oil on the prepared soup.