Butternut squash soup with curry

Ingredients for 5 servings:

• 900 g pumpkin(s), (nutmeg), weight without peel and seeds
• 2 tbsp oil, peanut or other
• 800 ml vegetable stock
• 4 tbsp ginger, peeled and finely chopped
• 1 tsp, heaped garlic, peeled and finely chopped
• 2 tbsp Madras curry
• 50 ml cream
• 1 tbsp crème fraîche
• 2 tbsp butter, cold
• 1 vanilla pod(s), scraped
• Sea salt, fine
• Black pepper, ground

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

with ginger and vanilla

Remove the skin from the pumpkin and scrape out the seeds. Cut the pumpkin into pieces about 2 cm in size. Heat the oil in a large pot and briefly sauté the pumpkin cubes. Add the stock and cook on low heat for about 15 minutes until soft. The pumpkin cubes should be just covered in the stock. Add the garlic, ginger and curry powder, stir, and simmer for about 5 minutes. Stir in the cream and crème fraîche, taste, and add more curry or ginger to taste. Remove the pot from the heat. Add the cold butter and puree everything with a hand blender. Season with salt and pepper and stir in the vanilla bean pulp. This quantity is enough for 5 plates.