Light curry pumpkin soup

Ingredients for 4 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 2 m.-sized onion(s)
• 1 liter vegetable broth
• 2 tsp curry powder
• e.g. salt and pepper
• possibly spring onion(s)
• possibly pumpkin seeds, roasted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

vegan and low-calorie

Preheat the oven to approximately 200°C. In the meantime, clean the pumpkin, remove the core, and cut the pumpkin into even, 2 x 2 cm pieces. Peel and quarter the onions, place them in an ovenproof dish with the pumpkin, and bake for approximately 45 minutes, until the pumpkin is soft. If some spots are slightly browned, don’t worry; it will give the soup a light roasted flavor. Toast the curry powder in a saucepan over low heat for 2 minutes, stirring frequently; this will intensify the flavor. Now add the ingredients from the oven and the broth. Bring to a boil, then reduce the heat and simmer for another 15 minutes. Blend in a blender or with an immersion blender until smooth. The soup can be further thinned to taste with a little more broth. Season with salt and pepper. Garnish with spring onions or roasted pumpkin seeds to serve.