John Myers
Ingredients for 4 servings:
- 1 small pumpkin(s) (e.g. Hokkaido)
- 1 small onion(s)
- 500 ml vegetable stock
- some white wine
- 100 g whipped cream, a little more if desired
- 2 tsp, heaped curry powder
- Salt
- pepper
- nutmeg
- Sugar
- some butter or oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
simple, quick and delicious
Wash the pumpkin and cut into large cubes. Dice the onion into small cubes. Heat the butter in a saucepan. Add the pumpkin and onion cubes and sauté briefly. Deglaze with a little white wine. Then add vegetable stock so that the pumpkin is lightly covered. Once the pumpkin is soft, add the cream and curry powder and puree everything with a hand blender until creamy, reducing slightly if necessary until the desired consistency is reached. Season to taste with salt, pepper, nutmeg, and sugar.
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