Summary

Ingredients

• 2 tablespoon olive oil
• 1 onion (s)
• 1 Hokkaido pumpkin (se), approx. 800 g
• 1 sweet potato (s)
• 2 carrot (s)
• 1 liter vegetable stock
• 150 ml cremefine
• salt and pepper
• some paprika powder
• some curry powder
• some pumpkin seed oil

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Instructions

1. Cut the onion into small pieces. Hollow out the pumpkin and dice it. Peel and cut the carrots and sweet potato.
2. Sweat the onion in olive oil. Add the pumpkin and fry it. Deglaze with broth. Add the sweet potato and carrots. Simmer on medium heat until the vegetables are tender.
3. Puree the soup, season to taste and stir in the Cremefine.
4. Garnish with pumpkin seed oil on plates.