Pumpkin Soup with Butternut Squash from Benjamin

Summary

Ingredients

• 1 small butternut squash (se)
• 2 medium potato (s) or 1 sweet potato
• 2 carrot (s)
• 4 small cocktail tomatoes
• 2 sausages, optional
• 2 onion (s), red
• 2 cloves garlic)
• 2 cm ginger
• 200 ml white wine
• 400 ml coconut milk
• 2 bay leaves
• 750 ml beef broth or vegetable broth
• some olive oil
• 3 tablespoon butter
• 1 tablespoon curry powder
• 1 teaspoon paprika powder, noble sweet
• salt and pepper
• turmeric
• coriander
• cumin
• possibly Tabasco
• 1 cup sour cream, approx. 200 g
• some pumpkin seed oil
• 1 tablespoon, heaped parsley, frozen or fresh

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Instructions

1. Wash the pumpkin, cut in half, core and cut into cubes. Peel and chop the carrots and potatoes. Chop the onions, garlic and ginger. Cut the sausages into slightly larger pieces. Halve the tomatoes.
2. Melt the butter in the saucepan and heat the pumpkin, carrots, potatoes, onions, garlic and sausages over high heat for a few minutes. Stir occasionally so that everything has gotten off the heat. Add the curry powder and a little salt and pepper, then deglaze with white wine and reduce to half. Add the stock, cocktail tomatoes, ginger, bay leaves and spices and simmer covered for 25 minutes over a light to medium heat. Stir occasionally.
3. When everything is soft, remove the bay leaves and pieces of sausage, add the coconut milk and puree everything until it has the desired consistency. Season with salt and pepper and add a little parsley. If you like it a bit spicy, you can add a few dashes of Tabasco.
4. Now distribute the soup on the plates, add the pieces of sausage, sprinkle with the remaining parsley, distribute a few drops of pumpkin seed oil on the soup and, if necessary, add a dollop of sour cream.
5. Potato bread or white bread goes well with it.