Summary

Ingredients

• 1 small pumpkin (se) (Hokkaido, kg)
• 3 small potatoes (200 g)
• 2 medium carrot (s)
• 1 medium onion (s) or
• 3 shallot (s)
• 2 medium clove garlic (s)
• 0.5 teaspoon ½ paprika powder, noble sweet
• 1 tablespoon curry powder, hot
• 1 piece (s) ginger, about the size a walnut
• 200 ml white wine (preferably fruity Pinot Gris)
• ml 1,000 chicken stock
• 2 tablespoon olive oil
• 100 ml cream (cooking cream)
• 1 pinch nutmeg

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Instructions

1. Halve the pumpkin, core with a spoon, cut into small pieces (boats), then peel. Peel and chop the potatoes. Finely chop the onion and garlic.
2. Sweat the onion and garlic in 2 tablespoons of olive oil. Add the pumpkin, carrots and potatoes and fry lightly. After 3 minutes, deglaze with 200 ml white wine and add the spices. Pour in the chicken stock and cook for 45 minutes over medium heat.
3. Puree with a hand blender until smooth. Check the consistency, let it boil down if necessary and season with cream, salt, 1 pinch of nutmeg and fresh pepper from the mill.