Summary

Ingredients

• 1 large pumpkin (se) (Hokkaido)
• 2 large onions
• 4 large carrot (s)
• 4 tablespoon chicken broth or vegetable broth, grained
• 1 teaspoon, heaped curry powder
• 1 pinch cinnamon powder
• 1 pinch nutmeg
• 1 chilli pepper (s) or 2 (thaichili-)
• 1 piece (s) ginger, fresh (approx. 2 x 2 cm)
• 1 teaspoon, heaped sugar
• 2 tablespoons oil
• 3 liters water
• 5 drops pumpkin seed oil, toasted
• 1 cup double cream, possibly

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Instructions

1. Wash, clean and cut all vegetables into cubes. Heat oil in a large soup pot and fry the diced vegetables in it until everything has turned some color. Now fill everything up with water until it is well covered. Add the broth (chicken = intense, vegetables = mild) and simmer for 30 minutes.
2. Then add the curry, cinnamon, nutmeg and a pinch of sugar, then puree vigorously. At the end, peel the ginger and grate it over a fine grater into the soup, add the chilli and season again with salt and pepper.
3. To serve, add a few drops of pumpkin seed oil to the center of the soup. Or a dollop of crème double, if you like.