Hokkaido pumpkin soup

Ingredients for 2 servings:

• 1 m.-sized pumpkin(s), (Hokkaido)
• 1 liter vegetable broth
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp curry
• ½ tsp cayenne pepper
• 1 tbsp butter

Instructions

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

Halve the pumpkin, remove the seeds (tip: you can dry them and then eat them as a snack), and cut the pumpkin halves into pieces. Melt the butter in a saucepan and brown it lightly. Fry the pumpkin pieces in the butter until they are fragrant. Then pour in enough vegetable stock to just cover the pieces. Cook the pumpkin in the vegetable stock for about 10 minutes until soft. Remove the pan from the heat, drain off most of the pumpkin liquid but keep it(!). Now puree the pumpkin pieces with a hand blender until smooth. Pour in enough pumpkin liquid to give the soup the desired consistency. The soup can tolerate a bit of seasoning; the spice amounts given above are guidelines; they can be varied depending on the size of the pumpkin and personal taste. Tip: The soup serves as a main course for 2 people or as a starter for 4 people. It tastes great on its own, but you can also serve it with garnishes, such as (quite simply) sprinkling roasted pumpkin seeds over it or frying chicken pieces and adding them to the soup; white fish also goes well.