Pumpkin and turnip soup with curry

Ingredients for 4 servings:

• 2 small onions
• 300 g swede(s)
• 300 g pumpkin flesh, e.g. Hokkaido or Butternut
• 2 tbsp curry powder
• 2 tsp vegetable oil, e.g. rapeseed oil
• 750 ml vegetable stock
• 75 ml cream, liquid
• 1 tsp lemon juice
• 2 spring onions
• 1 red bell pepper(s)
• 1 tsp vegetable oil, e.g. rapeseed oil

Instructions

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

Finely chop the onions. Peel the swede and roughly dice it. Peel the pumpkin (if desired) and dice it as well. Sauté the onions, swede, and pumpkin in hot oil. Sprinkle 1 tablespoon of curry powder over the soup and sauté briefly. Deglaze with the broth, season with salt, and pepper. Simmer for about 25 minutes. Purée the soup with a hand blender, add the cream, and bring to a boil. Season with salt, pepper, curry powder, and 1-2 teaspoons of lime juice, and season to taste. For a splash of color and a little “garnish,” peel and finely dice the bell peppers and thinly slice the spring onions. Sauté in a nonstick pan with 1 teaspoon of oil. Season with salt and pepper and sprinkle over the soup. If you like, you can also add a splash of liquid cream to the center of the plate.