Nutmeg Pumpkin Soup with Curry

Summary

Ingredients

• 900 g pumpkin (se), (nutme), weiht without shell and seeds
• 2 tablespoon oil, peanut or other
• 800 ml vegetable stock
• 4 tablespoon ginger, peeled and finely chopped
• 1 teaspoon, heaped garlic, peeled and finely chopped
• 2 tablespoon curry madras
• 50 ml cream
• 1 tablespoon crème fraîche
• 2 tablespoon butter, cold
• 1 vanilla pod, scraped out
• Sea salt, fine
• Pepper, black, ground

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Instructions

1. Remove the peel from the pumpkin and scrape out the seeds. Cut the pumpkin into pieces approx. 2 cm in size.
2. Heat the oil in a large saucepan and sweat the pumpkin cubes in it briefly and fill with the stock and cook on a low level for about 15 minutes until soft. The pumpkin cubes should just be well covered by the broth.
3. Add garlic, ginger and curry and stir and simmer for about 5 minutes. Stir in the cream and creme fraiche, try and add curry or ginger, depending on your taste.
4. Take the pot off the stove. Pour in the cold butter and puree everything with a hand blender. Season with salt and pepper and stir in the pulp of the vanilla pod.
5. The amount is enough for 5 plates.