Summary

Ingredients

• 1 pumpkin (butternut), approx. kg
• 2 thick sweet potatoes, approx. 1 kg
• 0.5 liter ½ vegetable stock
• 1 piece (s) ginger root
• some pepper
• some curry powder
• 200 g crème fraîche

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Instructions

1. Thoroughly peel and dice the pumpkin and potatoes. Put the cubes with the piece of ginger in a high saucepan and add the vegetable stock. Cook over medium heat for about 20 minutes.
2. When the pumpkin and potatoes are soft enough, puree them. Season with pepper and curry and stir in the crème fraîche.