Summary

Ingredients

• 1 large pumpkin (se), (butternut squash)
• 1 small pumpkin (se), (Hokkaido pumpkin)
• 3 medium sweet potato (s)
• 2 cloves garlic, fresher
• 2 teaspoons butter
• 2 liters vegetable stock
• 2 tablespoon peanut butter, with peanut pieces
• 100 ml heavy cream, for boiling
• 2 cups sour cream
• 1 bag sunflower seeds, for garnish
• 0.5 teaspoon ½ ginger powder
• 0.5 teaspoon ½ curry
• 0.5 ½ vanilla pod (s)
• 1 teaspoon onion powder
• 1 pinch coriander
• 1 pinch cinnamon
• 2 pinches nutmeg
• 1 pinch (s) chilli flakes
• 0.5 ½ lemon (n)
• 1 pinch salt and pepper

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Instructions

1. Peel the pumpkin and sweet potatoes and cut into cubes. Briefly fry the pumpkin cubes with butter and chopped garlic cloves in a pan. Bring the vegetable stock to the boil. Add the fried pumpkin, the sweet potato cubes and the ginger powder to the broth. Scrape out the vanilla pod and add the vanilla, do not throw away the scraped out pod. Cover and cook for 20 minutes, stirring occasionally.
2. Now puree the soup finely, if you like it chunky, don`t let the hand blender circle for too long. Gently stir in the peanut butter. Add the scraped out vanilla pod whole and let the soup simmer for 5 minutes. Now take the pot off the stove, fish out the vanilla pod again, gradually stir in the spices and finally add the cream. Now salt and pepper as desired. Let it simmer for another 15 minutes on the lowest setting. Season to taste, possibly even more seasoning. Before serving, bring to the boil again and stir in the lemon juice.
3. To serve:
4. Roast the sunflower seeds without oil in a non-stick pan. Arrange the soup on a plate with crème fraîche or sour cream and sprinkle the sunflower seeds on top.
5. With delicious fresh buttered pumpkin bread or rolls and the soup is also a feast for the palate as a main course.
6. If the consistency of the soup is too thick for you, simply omit the 15 minute boiling time.