Jamaican pumpkin soup

Ingredients for 6 servings:

• 800 g pumpkin(s) (Hokkaido)
• 1 piece(s) celery
• 1 onion(s)
• 1 large carrot(s)
• 1 chili pepper(s), red, pitted or
• chili powder
• 2 garlic cloves
• 1 tbsp Clarified butter or butter
• 1 liter chicken broth
• ½ tsp ginger powder
• 2 bay leaves
• 1 sprig(s) thyme or dried
• 150 ml cream
• 200 g crème fraîche or sour cream
• 1 tbsp lemon juice
• 1 ½ tbsp honey or sugar
• 1 tsp tandoori masala
• Salt

Instructions

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

slightly spicy and very tasty

Cut the vegetables into pieces, peeling everything except the pumpkin. Sauté the onions and garlic in clarified butter, then sauté the vegetables. Add the ginger powder, bay leaves, and thyme sprig, and pour in the broth. Let everything simmer gently for about 20 minutes. Remove the bay leaves and thyme sprig, add the cream, and puree everything. Season to taste with salt and honey or sugar. Then stir in the lemon juice and tandoori sauce.