Summary

Ingredients

• 1 pumpkin (butternut or Hokkaido)
• 2 medium onion (s)
• 1 tablespoon rapeseed oil
• 20 g butter
• 100 g cream cheese and / or
• Goat cream cheese and / or
• Blue cheese
• 1 ½ cm ginger, fresher, chopped
• 1 teaspoon curry powder
• 1 garlic clove (s), possibly
• 1 teaspoon, heaped vegetable stock, instant
• Chili powder
• salt and pepper
• possibly grains (sesame or sunflower seeds), roasted
• possibly parmesan
• possibly parsley
• possibly coriander green
• little carrot (s), possibly
• little potato (s), possibly
• water

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Instructions

1. Roughly dice the onions and fry them in a mixture of butter and oil until translucent. Add the peeled and chopped pumpkin (Hokkaido is easier because it doesn`t need to be peeled - but I prefer butternut). Sear it until it is lightly set in the pot or is browned in order to obtain roasted aromas (if you want to add carrots and / or chili powder, you can fry them too).
2. Pour hot water up until the pumpkin is just covered (if necessary, add potatoes cut into cubes). Add the vegetable stock, ginger and garlic. Let simmer for 15 minutes. Add the curry powder, fresh pepper and a little salt. Puree.
3. Remove the pan from the stove and fold in the cheese of your choice with the whisk. Do not bring to the boil (cream cheese can be mixed with fresh goat cheese or blue cheese, but it also tastes very good on its own).
4. Variations: Sprinkle with coriander greens, parsley, freshly grated parmesan, roasted sesame or sunflower seeds. I always decide spontaneously whether I want it more Asian (sesame and / or coriander) or more traditional, and I orient myself towards my guests! The soup can be frozen.