Summary

Ingredients

• 1 pumpkin (se) (butternut or other firm variety, approx. .5 kg)
• 2 large potato (s) (sweet potatoes)
• 2 large onions
• 2 cloves garlic)
• 0.5 liter ½ hot chicken stock
• 1 tablespoon jam (orange jam, medium cut), English
• 2 tablespoon curry powder (Madras mixture)
• 3 tablespoon vegetable oil, neutral (e.g. rapeseed oil)
• salt
• 2 red pepper (s)
• 1 bunch chives
• 4 teaspoons oil (pumpkin seed oil)
• pepper
• Chilli from the mill

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Instructions

1. Peel the pumpkin and sweet potatoes. Eight the pumpkin, remove the seeds and cut everything into approx. 2 cm cubes. Peel and dice the onions and garlic.
2. Heat the oil in a saucepan, add the onion and garlic cubes and sweat in them until translucent. Add the pumpkin and sweet potato cubes and stir-fry for about 5 minutes (do not brown properly). Stir in the curry powder, toast for a short time and deglaze with about 1/2 l of hot broth (depending on the size of the pumpkin, add more broth at the end until the soup has the right consistency). Add orange jam and possibly chilli and simmer for about 15 minutes. Put everything in a blender and puree (or puree everything in a pot with a hand blender). Then put everything back into the pot and fill up with more chicken stock if necessary. Season to taste with salt and pepper.
3. In the meantime, clean the peppers and cut into small cubes. Wash the chives and cut into rolls.
4. Distribute the soup on plates, place the diced paprika in the center, sprinkle with chives and drizzle with pumpkin seed oil. Serve immediately.