Summary

Ingredients

• 1 small pumpkin (se), (Hokkaido), approx. 500 g
• 4 large potato (s),
• 1 large onion (s)
• 2 cloves garlic)
• 1 ½ liter vegetable stock
• 1 cup cream cheese with herbs (processed cheese is also possible)
• 2 tablespoons oil
• Chilli powder
• Curry powder
• salt and pepper
• marjoram

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Instructions

1. Chop the onion and garlic as small as possible and slowly sauté in oil over low heat. In the meantime, clean and core the pumpkin and cut it into small cubes. Peel the potatoes, also cut them into cubes. Add both to the onions and fry for about 5 minutes. Season properly with curry and chilli, then deglaze with the broth, bring the soup to a boil and cook the vegetables until soft for 10-15 minutes.
2. Then pull the soup off the stove and pound the cubes with the potato masher, if you want it very fine, you have to take the hand blender and puree quickly.
3. Add the cream cheese and stir in well, do not boil any more. If necessary, dilute with more broth or water, pumpkin thickens. Season with chilli, curry, salt, pepper and marjoram and serve.