Fruity pumpkin soup

Ingredients for 4 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 3 large carrots
• 3 persimmons
• 3 clementines
• 2 shallots
• 1 ½ liters vegetable broth
• Spice mix (pineapple curry)
• salt and pepper
• some olive oil
• pumpkin seeds
• Pumpkin seed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with persimmons and clementines

Clean the Hokkaido pumpkin thoroughly, remove the seeds, and cut into small pieces. Peel the onions, carrots, persimmons, and clementines and also cut into small pieces. Sauté the shallots in a little olive oil in a large pot until translucent, add the pineapple curry, and sauté briefly. Then add the pumpkin and then the carrots to the pot and sauté briefly. Finally, add the persimmons and clementines and deglaze everything with the vegetable stock. Cook the vegetables and fruit until soft. Once everything is cooked, remove the pot from the heat and puree with a hand blender. Season with salt, pepper, and curry powder, and serve garnished with pumpkin seeds and pumpkin seed oil.