Summary

Ingredients

• 1 pumpkin (se), Hokkaido
• 2 bell peppers, yellow
• some ginger, fresh
• 3 clove (s) garlic
• 2 tablespoon butter
• 2 tablespoon curry
• 1.2 liters vegetable stock
• 100 g crème fraîche
• 50 g pumpkin seeds, dried
• 6 teaspoons pumpkin seed oil
• salt and pepper
• Chilli powder
• Lemon juice

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Instructions

1. Wash and quarter the pumpkin, remove the seeds and cut into large cubes. Remove the seeds from the peppers and chop them roughly. Peel and finely chop the ginger and garlic.
2. In a large saucepan, sauté half of the ginger and garlic in hot butter. Add the pumpkin and peppers and sauté briefly. Season with curry, salt, pepper and chilli and continue to fry briefly until the curry develops its full aroma. Deglaze with vegetable stock, bring to the boil and simmer covered for 25 minutes.
3. In the meantime, roast the pumpkin seeds in a coated pan without fat.
4. Finely chop the soup with the hand blender and then bring to the boil. Stir in the crème fraîche and the remaining ginger. Season to taste with lemon juice.
5. Arrange the soup on the plates, sprinkle with pumpkin seeds and drizzle with pumpkin seed oil.