John Myers
Ingredients for 4 servings:
- 1 pumpkin(s) (butternut), approx. 1 kg
- 30 g ginger root, peeled
- 1 tsp curry powder
- 2 onions, finely diced
- 50 g butter
- 1 jar white wine
- 500 ml vegetable stock
- 300 ml cream
- salt and pepper
- Pumpkin seed oil, or Crema di Balsamic vinegar
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Peel the pumpkin and remove the seeds. Roughly dice the flesh. Peel and dice the ginger. Melt the butter in a large saucepan and sauté the onions, pumpkin, curry powder, and ginger over medium heat for a few minutes until translucent. Deglaze with the white wine and reduce by half. Add the vegetable stock and cook the pumpkin until tender. Add the cream and puree the soup with a hand blender. Season with salt and pepper. Ladle the soup into glasses and garnish with balsamic vinegar or pumpkin seed oil. Serve with roasted dates wrapped in bacon on skewers, which are then placed on top of the glasses.
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