Pumpkin soup with ginger

Ingredients for 4 servings:

• 1 small pumpkin(s) (Hokkaido, 1 kg)
• 3 small potatoes (200 g)
• 2 m.-large carrot(s)
• 1 m.-sized onion(s) or
• 3 shallots
• 2 medium-sized garlic cloves
• ½ tsp sweet paprika powder
• 1 tbsp curry powder, hot
• 1 piece(s) ginger, about the size of a walnut
• 200 ml white wine (preferably fruity Pinot Gris)
• 1,000 ml chicken stock
• 2 tbsp olive oil
• 100 ml cream (cooking cream)
• 1 pinch of nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

spicy alternative to regular pumpkin soup

Halve the pumpkin, remove the seeds with a spoon, cut into small pieces (boats), and peel. Peel and finely chop the potatoes. Finely chop the onion and garlic. Sauté the onion and garlic in 2 tablespoons of olive oil. Add the pumpkin, carrots, and potatoes and fry lightly. After 3 minutes, deglaze with 200 ml of white wine and add the spices. Pour in the chicken stock and simmer for 45 minutes over medium heat. Purée with a hand blender until smooth. Check the consistency; reduce slightly if necessary, and season to taste with cream, salt, a pinch of nutmeg, and freshly ground pepper.