KüPaToSu – Pumpkin, pepper, and tomato soup

Ingredients for 4 servings:

• 1.4 kg Hokkaido pumpkin(s), unprepared, 1 kg prepared
• 2 bell peppers
• 1 m.-sized onion(s)
• 600 ml vegetable stock
• 500 ml tomatoes, pureed
• 200 ml cream
• salt and pepper
• Sugar
• Cayenne pepper
• Cinnamon powder
• nutmeg powder
• curry powder
• some margarine for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Cut one bell pepper into thin, bite-sized slices. Dice or finely chop the pumpkin, the second bell pepper, and the onion. Fry the onion with a little margarine in a saucepan. Then add the pumpkin and bell pepper cubes and sauté until soft. Add the vegetable stock and the passata, and puree the vegetables. After puréeing, add the bell pepper strips and let the soup simmer again. Finally, stir in the cream and add salt, pepper, sugar, cayenne pepper, cinnamon, nutmeg, and curry powder to taste.