Mada's delicious pumpkin with curry and vanilla

Ingredients for 4 servings:

• 2 kg pumpkin(s), e.g. Hokkaido
• 2 m.-sized onion(s)
• 400 g leek
• 1 large chili pepper(s)
• 3 tbsp curry powder
• 3 tbsp rapeseed oil
• 500 ml vegetable stock
• 1 tbsp vinegar
• n. B. Salt and pepper, from the mill
• 800 ml coconut milk
• 1 vanilla pod(s), scraped pulp
• 100 g cream, 17% fat
• 1 bunch of parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

an exotic autumnal delicacy – as a soup or vegetable

Halve the pumpkin, cut into wedges, and remove the seeds. Cut off the skin. Hokkaido can be prepared with the skin on. Cut the flesh into bite-sized cubes. Finely dice the peeled onions and finely slice the washed leek. Halve the chili pepper, remove the seeds, and finely chop. Sauté everything except the leek with the curry (mild Madras or spicy Thai curry, depending on your taste) in rapeseed oil for about 5 minutes. Pour in the vegetable stock, season with vinegar, salt, and pepper, bring to a boil, and simmer for about 10 minutes. Now add the leek and cook for another 10 minutes. Stir in the coconut milk, vanilla bean paste, and cooking cream, adjusting seasoning if desired. Serve sprinkled with coarsely chopped parsley. Rice goes well with it. Tip: If you want to make a soup, simply add the water.