Summary

Ingredients

• 2 Hokkaido pumpkin (se)
• 8 carrot (s)
• 4 zucchini
• 4 onion (s)
• 4 garlic clove (s)
• 500 g cream
• 2 tablespoon salt
• 3 tablespoon curry powder
• 1 tablespoon cayenne pepper
• 1 tablespoon cumin
• 1 dash sunflower oil
• 2 ½ liters water

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Instructions

1. Wash the Hokkaidos well, remove the seeds, cut into cubes without peeling and place in a large saucepan. Wash the zucchini, cut into slices and also add to the saucepan.
2. Peel the carrots and onions, cut them into pieces and fry them with the cumin in a small saucepan for 3 to 5 minutes in sunflower oil, add the garlic cloves, then add a little water and steam the vegetables. After 10 to 15 minutes, transfer the carrots and onions to the large saucepan and pour in the water.
3. Bring to a boil over a high flame, then cook on medium heat for 20 to 30 minutes with the lid closed, until the pumpkin is tender. Then puree well with the blender. Mix in the cream and season with salt, curry and cayenne pepper. Simmer for another 5 minutes over low heat, stirring occasionally