Pumpkin cream soup with garam masala

Ingredients for 8 servings:

• 1 nutmeg pumpkin (se), approx. 2 kg
• 1 liter beef broth (beef soup)
• ⅛ liter crème fraîche
• 3 tbsp pumpkin seed oil, Styrian
• 1 tsp, grated chili powder, red
• 1 tsp, grated Madras curry powder
• 75 g ginger root, fresh
• ¼ nutmeg, grated
• 1 sprig(s) rosemary, about 10 cm long
• 2 tbsp, heaped garam masala
• 1 tbsp, heaped dill, finely chopped
• 2 tbsp apple cider vinegar
• 1 pinch(s) of caraway powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Very spicy but delicious

Remove the hard skin from the butternut squash, halve it, and scrape out the seeds with a tablespoon. Finely dice the fresh ginger and add it to the finely chopped squash (about the size of a nutmeg) in a large pot. Fill with the fresh beef broth and bring to a boil. Simmer until the squash is soft. Add the remaining ingredients and blend with a hand blender until smooth. Finally, stir in the Styrian pumpkin seed oil. Before serving, drizzle a few drops of cream and pumpkin seed oil over the soup and swirl it into a “picture” with the handle of a wooden spoon. Garnish with a few blue rosemary blossoms. I bought my garam masala from an Indian supermarket and it contains: cinnamon, roasted cumin, caraway seeds, cloves, nutmeg, green cardamom seeds, dried red chilies, garlic, ginger, sesame seeds, mustard seeds, turmeric, coriander, star anise, and dried fennel.