Pumpkin curry soup

Ingredients for 4 servings:

• 2 tbsp olive oil
• 2 shallots
• 1 garlic clove(s)
• 1 piece(s) ginger root, small
• 1 large waxy potato(s)
• 1 m.-sized carrot(s)
• ⅛ celeriac
• 750 g pumpkin(s), peeled, pitted
• 1 tbsp curry powder, mild
• 1 tsp marjoram
• 100 ml dry white wine
• 800 ml vegetable stock
• 100 ml cream
• salt and pepper
• nutmeg
• e.g. pumpkin seed oil or soup garnish, such as roasted pumpkin seeds, croutons
• n. B. Orange peel, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel and finely chop the shallots, garlic, and ginger, and sauté them in a large pot with olive oil over medium heat. Also finely chop the celery and carrot, add them, and sauté for a few minutes. Peel the potatoes and cut them, as well as the pumpkin, into roughly 2 cm cubes. Add them to the pot and season with the curry powder. Stir occasionally until browned, then deglaze with the white wine. Add the marjoram and stock and simmer over low heat with the lid on for 20 to 25 minutes. Once the pumpkin is tender, puree the soup with a hand blender. Add the cream and blend again. Season to taste with salt, pepper, and freshly grated nutmeg, and serve. To further enhance the fruity flavor, add a little orange zest at the end. If desired, the pumpkin curry soup can be refined with pumpkin seed oil or a soup garnish, such as toasted pumpkin seeds or croutons.