Summary

Ingredients

• 1 kg Hokkaido pumpkin (se)
• 200 g carrot (s)
• 1 apple
• 2 shallot (s)
• 20 g iner root
• 1 liter vegetable broth
• 50 ml white wine or dry sherry
• 100 ml cream
• salt and pepper
• Chilli flakes
• Curry powder
• 1 tablespoon butter for frying
• Pumpkin seeds

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Instructions

1. First clean and prepare the vegetables. Dice the shallots. Clean the carrots and cut into slices. Clean the pumpkin and cut it into cubes of the same size. Peel and dice the apple. Grate the ginger.
2. When everything is prepared, melt the butter in a saucepan and fry the shallots and carrots in it. Deglaze everything with white wine or, if you like, with dry sherry, then fill up with the stock and bring to the boil. Now put the pumpkin and apple pieces as well as the ginger in the saucepan and cook everything over low heat for about 25 minutes.
3. When the pumpkin is soft, puree and season the soup. Then add the cream and bring to the boil again.
4. Sprinkle pumpkin seeds over the soup to serve.