Pumpkin soup very fine

Ingredients for 6 servings:

• 700 g pumpkin flesh, prepared and weighed
• 1 m.-sized onion(s)
• 10 g ginger
• 1 carrot(s)
• 1 potato(s)
• 50 g leek
• 2 cloves garlic
• 1 bay leaf
• 3 tbsp tomato ketchup
• 1 tbsp, leveled curry powder
• 30 g butter
• 1 tbsp rapeseed oil
• 30 ml vermouth (Noilly Prat)
• 500 ml chicken broth or vegetable broth
• 250 ml milk
• 100 ml cream
• salt and pepper
• chili salt
• 2 rolls, stale
• 1 tbsp butter
• Pumpkin seed oil for drizzling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Dice the pumpkin flesh. Dice the potato, carrot, and leek, or cut them into strips. Finely chop the onion, garlic, and ginger, and sauté in butter and oil, but do not brown. Deglaze with Noilly Prat. Add the pumpkin cubes and pour in the hot stock. Add the remaining vegetables. Add the curry, bay leaf, and ketchup, and simmer for about 30 minutes. Pour in the milk and puree everything with a hand blender. If you like, you can pass the soup through a sieve for an extra smooth consistency. Season with cream, salt, and pepper. For the croutons, first slice the bread rolls, then cut them into strips, and finally into cubes. Toast them in melted butter until golden brown. Drain on kitchen paper and sprinkle them into the soup at the table. Serve the soup drizzled with pumpkin seed oil.