Pumpkin cream soup winemaker style

Ingredients for 4 servings:

• 500 g pumpkin flesh
• 40 g butter
• 60 g shallot(s)
• 1 thick garlic clove(s)
• ½ tsp curry powder
• 1 pinch of chili powder or half a chili pepper
• 125 ml dry white wine
• 600 ml vegetable stock or chicken stock
• 1 piece(s) ginger root
• 200 ml cream
• Salt and pepper, black, freshly ground
• 1 pinch of nutmeg
• 100 ml crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

the ultimate starter for an autumn feast

Heat the butter in a saucepan. Add the finely chopped garlic, shallots, and ginger and fry until lightly browned. Add the chopped pumpkin and continue frying. Add the curry and chili powder or the chopped chili pepper. Deglaze with the white wine. Use a spatula to scrape up any cooking residue. Pour in the stock. Add the crème fraîche. Season with salt, pepper, and nutmeg. Simmer for 30-40 minutes, stirring occasionally. Whip the cream until stiff peaks form. Using a hand blender, purée the soup until finely creamy. Gently stir in the whipped cream. Serve.