Potato and pumpkin soup

Ingredients for 2 servings:

• 5 g butter (sour cream butter)
• ¼ onion(s)
• 150 g Hokkaido pumpkin(s)
• 50 g potato(s), floury
• nutmeg
• ½ tsp curry powder
• 125 ml white wine
• 200 ml vegetable stock
• 30 g cream
• sherry
• Pumpkin seed oil
• pumpkin seeds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Melt the butter in a large saucepan. Sauté the finely chopped onion until translucent. Add the diced pumpkin with skin and the peeled, diced potatoes. Season the vegetables with salt, pepper, and nutmeg. Sauté briefly and sprinkle with the curry powder. Stir in the mixture and deglaze with the white wine and vegetable stock. Reduce the heat to low and simmer for about 20 minutes until softened. Add the cream to the cooked vegetables. Purée thoroughly with a hand blender. Add sherry, if desired, and season to taste. Garnish with pumpkin seeds and a few drops of pumpkin seed oil.