Ingredients

The following ingredients have 4 Servings
  • 14 ozs Pumpkin (seeds and skin removed)
  • 1 floury potato
  • 1 onion
  • 1 clove garlic cloves
  • 3 Tbsps butter
  • 2.5 cups vegetable stock
  • 0.667 cup cream
  • 1 Tbsp Crème fraiche
  • salt
  • cayenne pepper
  • 0.5 tsp Curry powder
  • freshly ground Nutmeg
  • 1 Tbsp finely chopped Dill
  • 2 Tbsps Pumpkin seed

Instruction

  • Peel and dice the potato. Dice the pumpkin.
  • Peel and finely chop the onion and garlic. Heat the butter and sweat the onion and garlic until translucent. Then add the diced pumpkin and curry powder and fry briefly. Add the stock and potatoes and simmer for 25-30 minutes.
  • Toast the pumpkin seeds in a dry frying pan.
  • Puree the soup finely. Stir in the cream and creme fraiche and more stock if necessary to produce the desired consistency. Reheat the soup and season with salt, cayenne pepper and nutmeg.
  • Ladle the soup into bowls and serve scattered with pumpkin seeds and dill.