Pumpkin soup with various cheeses and variations

Ingredients for 4 servings:

• 1 m.-sized pumpkin(s) (butternut or Hokkaido)
• 2 m.-sized onion(s)
• 1 tbsp rapeseed oil
• 20 g butter
• 100 g cream cheese and/or
• Goat’s cheese and/or
• Blue cheese
• 1 ½ cm ginger, fresh, chopped
• 1 tsp curry powder
• 1 garlic clove(s), if desired
• 1 tsp, heaped vegetable broth, instant
• chili powder
• salt and pepper
• possibly seeds (sesame or sunflower seeds), roasted
• possibly Parmesan
• possibly parsley
• possibly coriander leaves
• a little carrot(s), possibly
• few potatoes, possibly
• n. B. water

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

There’s something for everyone!

Roughly dice the onions and fry in a mixture of butter and oil until translucent. Add the peeled and finely chopped pumpkin (Hokkaido is easier because it doesn’t need to be peeled, but I prefer butternut). Sauté until it’s lightly browned in the pan to achieve roasted flavors (if you want to add carrots and/or chili powder, you can fry them with the pumpkin). Pour in hot water until the pumpkin is just covered (you may want to add diced potatoes at this point). Add the vegetable stock, ginger, and garlic. Simmer for 15 minutes. Add curry powder, freshly ground pepper, and a pinch of salt. Blend. Remove the pan from the heat and whisk in the cheese of your choice. Do not return to a boil (creamy cheese can be mixed with goat’s cheese or blue cheese, but it also tastes delicious on its own). Variations: Sprinkle with cilantro, parsley, freshly grated Parmesan cheese, and toasted sesame or sunflower seeds. I always decide spontaneously whether I want it more Asian (sesame and/or cilantro) or more traditional, depending on my guests! The soup can be frozen.