Summary

Ingredients

• 1 pumpkin (se) (Hokkaido), pitted, roughly diced; separately 2 tablespoon finely chopped
• 2 shallot (s), diced
• 60 g iner root, diced
• 2 apples, quartered, pitted, cut into large pieces, e.g. Braeburn
• 4 carrot (s), cut into large pieces; separately 2 tablespoon finely chopped
• 150 g butter
• 4 tablespoon curry powder
• 800 ml poultry stock
• 400 ml cream
• 2 teaspoons sea salt
• 2 tablespoon crème fraîche
• 4 tablespoon seeds, mixture for salads, or pumpkin seeds, dry-roasted
• 4 tablespoon pumpkin seed oil, to taste

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Instructions

1. Leave out 120 g butter in a saucepan. Sauté shallots, garlic, pumpkin, apples and carrots in it. Scatter curry powder on top, deglaze with poultry stock and cream and simmer for about 20 minutes until the deposits are soft. Puree the soup, heat again and season with salt and crème fraîche.
2. Heat the rest of the butter in a pan. Steam the pumpkin and carrot cubes in it until they are firm to the bite, without turning them color.
3. Spread the pumpkin soup on plates or cups, arrange the diced vegetables in the middle and sprinkle with the pumpkin seeds or the seed mixture. Drizzle with pumpkin seed oil if you like.