Pumpkin Curry Soup

Summary

Ingredients

• 1 small pumpkin (se), (e.g. Hokkaido)
• 1 small onion (s)
• 500 ml vegetable stock
• some white wine
• 100 g whipped cream, a little more
• 2 teaspoons, heaped curry powder
• salt
• pepper
• nutmeg
• sugar
• some butter or oil

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Instructions

1. Wash the pumpkin and cut it into large cubes. Cut the onion into small cubes.
2. Now heat the butter in a saucepan. Add the pumpkin and onion cubes and sauté briefly. Deglaze with a little white wine.
3. Then fill up with vegetable broth so that the pumpkin is lightly covered.
4. As soon as the pumpkin is soft, add the cream and curry and use the hand blender to puree everything until it is creamy. Season to taste with salt, pepper, nutmeg and sugar.