Hokkaido soup, spicy

Ingredients for 6 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 3 m.-sized potatoes
• 1 bunch of soup vegetables
• 2 m.-sized onion(s)
• 1 tsp curry powder (Madras curry)
• 1 tsp paprika powder
• 1 small piece(s) of ginger
• 1 tsp cumin powder
• ½ liter of milk
• ½ liter apple juice
• 2 tbsp honey
• 2 tbsp crème fraîche
• 1 large apple
• 40 g coconut oil
• 1 tbsp vegetable stock powder
• n. B. pumpkin seeds, 1 tbsp per soup cup
• n. B. Pumpkin seed oil, 1 tbsp per soup cup

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Dice the pumpkin, potatoes, and onions. Quarter the apple and remove the core. Finely chop the soup vegetables. Sauté everything in a large pot with the coconut oil. Then deglaze with the milk and apple juice. Add all the remaining ingredients and simmer. After 45 minutes, puree the soup and season to taste. Serve the soup in soup bowls or deep plates and garnish with pumpkin seed oil and pumpkin seeds.