Summary

Ingredients

• 2 small onions
• 300 g turnip (s)
• 300 g pumpkin meat, e.. Hokkaido or butternut
• 2 tablespoon curry powder
• 2 teaspoons vegetable oil, e.g. rapeseed oil
• 750 ml vegetable stock
• 75 ml cream, liquid
• 1 teaspoon lemon juice
• 2 spring onion (s)
• 1 red pepper (s)
• 1 teaspoon vegetable oil, e.g. rapeseed oil

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Instructions

1. Finely chop the onions. Peel the turnip and roughly dice. Peel the pumpkin (if necessary), also dice. Sauté the onions, turnips and pumpkin in the hot oil. Sprinkle 1 tablespoon of curry over the top and sauté briefly. Deglaze with the broth, season with salt and pepper. Simmer for about 25 minutes.
2. Puree the soup with a blender, add the cream and bring to the boil. Season with salt, pepper, curry powder and 1-2 teaspoons of lime juice and season to taste.
3. As a splash of color and a small insert, clean the peppers and finely dice, cut the spring onions into thin rings. Fry with 1 teaspoon of oil in a coated pan. Season with salt and pepper and sprinkle on the soup.
4. If you like, you can also put a Schwupp liquid cream in the middle of the plate.