Summary

Ingredients

• 2 pumpkin (se) (Hokkaido)
• 1 bunch soup greens
• 1 ½ liter vegetable stock
• 5 medium potato (s)
• 1 piece (s) ginger, about the size a thumb
• 1 packet cream cheese (Buko India)
• salt and pepper
• chili
• Curry powder

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Instructions

1. Wash, peel and chop the soup greens and potatoes. Grate the ginger on the vegetables. Cut open the pumpkins and scoop out with a spoon. Put the pumpkin flesh in a bowl (remove the seeds).
2. In the meantime, add 1.5 liters of vegetable stock. Then add the vegetables and cook for about 15 minutes. Now puree the whole thing and finally add the cream cheese and season the soup with the spices.