Summary

Ingredients

• 0.5 ½ Hokkaido pumpkin (se), peeled, diced and lightly steamed
• 1 tablespoon oil, neutral
• 1 onion (s)
• 1 medium carrot (s)
• 1 pinch (s) paprika powder, noble sweet
• 1 small clove garlic
• 1 pinch (s) nutmeg
• 1 dash cream
• pepper
• Curry powder
• 2 tablespoon pumpkin seeds, roasted in the oven
• 0.5 liter ½ vegetable stock, approximately
• Vegetable broth, grained
• Pumpkin seed oil

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Instructions

1. Dice the carrot and onion and fry in 1 - 2 tablespoons of oil (not too dark). Add pumpkin cubes and fry them briefly. Press the small clove of garlic through the press and mix in. Pour in enough vegetable stock to lightly cover everything. Add pepper, paprika and a little nutmeg. The cooking time depends on the size of the pumpkin cubes. When they are soft, add a dash of cream and puree everything with a hand blender. Season to taste with a touch of curry and, if necessary, some grained broth (vegetable broth).
2. I decorate and refine the soup with pumpkin seed oil, a few drops of cream and roasted pumpkin seeds before serving.