Pumpkin Curry Soup

1. Cut the Hokkaido squash into cubes. Heat some oil in a saucepan, then add the shallots, garlic and curry and let sweat for a few minutes. It is absolutely essential that the curry is roasted as well, because this is the only way to develop the flavors. By the way, I chose a medium-spicy curry, but everyone decides that for themselves according to their own taste.
2. Now add the pumpkin cubes and roast for a few minutes while turning. Then deglaze with the white wine and reduce the wine to about 1/3. Now add the vegetable stock and simmer over medium heat for about 30 minutes until the pumpkin is nice and soft. Now pull the pot off the stove and puree it finely with the magic wand. If all of this is too thick, just add a little vegetable stock until the desired consistency is achieved.
3. Now add the cream and season with the Espelette pepper, pepper and salt and bring to the boil again. Then serve the soup and add a few drops of the pumpkin seed oil to the soup.

tip

1. You can also season the soup to taste before adding the cream and then (without the cream, of course) pour hot twist-off glasses and turn them upside down for about 10 minutes. So you always have a stock of soup in the house and lasts about 6 months. And if you want it to go really fast, just heat a glass of soup and add a dash of cream.