Summary

Ingredients

• 1 ¼ kg pumpkin pulp, peeled, diced
• 750 g potato (s), peeled, diced
• 150 g carrot (s), peeled, diced
• 2 liters vegetable stock
• 2 pinches curry powder
• salt and pepper
• nutmeg
• 2 medium onion (s), diced
• 1 tablespoon oil
• possibly sour cream

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Instructions

1. Sweat the onions in a high saucepan with a little oil. Gradually add the pumpkin, potatoes and carrots and sauté briefly. Then season with the spices and deglaze with the vegetable stock.
2. Let everything simmer on a low flame for about 45 minutes. When everything is done, use the hand mixer to puree into a creamy soup. Serve with a dollop of sour cream, if desired.