Emsland pumpkin soup

Ingredients for 4 servings:

• 750 g pumpkin flesh
• 1 large onion(s)
• 2 carrots
• 3 tbsp butter
• ¼ liter white wine
• 100 g pumpkin seeds
• 1 tbsp olive oil
• 2 tbsp vinegar (fruit vinegar)
• ½ liter meat broth
• some Tabasco
• ½ tsp curry powder
• salt and pepper
• 1 tsp sugar
• 1 pinch of nutmeg
• 1 cup(s) crème fraîche
• 1 lemon(s), juice

Instructions

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

Dice the pumpkin flesh. Peel and dice the onion and carrots. Heat butter in a saucepan and sauté the pumpkin flesh, onion, and carrots. Deglaze with white wine and simmer for 5 minutes. Roughly chop the pumpkin seeds. Heat oil in a pan and roast the pumpkin seeds until golden brown. Puree the vegetables and mix with hot meat broth. Season the soup with fruit vinegar, lemon juice, Tabasco, curry, salt, pepper, sugar, and nutmeg. Stir in the crème fraîche and simmer briefly. Sprinkle with the roasted pumpkin seeds before serving.