Pumpkin cream soup

Ingredients for 6 servings:

• 1 kg pumpkin(s)
• 1 piece(s) leek, approx. 15 cm long
• 750 ml broth
• 200 ml cream
• 1 potato(s), peeled
• 2 garlic cloves
• 1 tbsp olive oil
• ½ tsp curry powder
• ¼ tsp paprika powder
• 2 shots of wine (rosé wine)
• salt and pepper
• pumpkin seeds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the oil in a soup pot. Rinse the leek, slice it into rings, and fry it with the chopped garlic. Deglaze with the wine. Peel the pumpkin and potatoes, cut them into pieces, and add them to the pot. Add the stock and simmer for 10 minutes. In the meantime, whip the cream until almost stiff peaks form. Once the ingredients in the pot are cooked, puree everything with a hand blender until smooth. Stir in the cream, add the curry powder and paprika, and bring back to a boil. Season with salt and pepper to taste. Turn off the heat and let the soup rest for 10-15 minutes. In the meantime, toast the pumpkin seeds. Sprinkle the soup with the pumpkin seeds and serve.