Pumpkin soup

Ingredients for 10 servings:

• 1 Hokkaido pumpkin(s)
• 1 butternut squash
• 2 ½ liters vegetable broth
• 4 potatoes
• 200 ml whipped cream
• 2 cloves garlic
• Ginger root
• salt and pepper
• Cayenne pepper
• curry powder
• Cinnamon powder
• Coriander powder
• nutmeg
• sour cream
• 1 vanilla pod(s)
• some orange juice
• Oil for frying
• sour cream or crème fraîche
• Pumpkin seed oil, optional

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 10 minutes

enough for 10 to 15 people, also for the party

Peel the butternut squash, then deseed both squash, cut them into large cubes, and briefly fry them in a pan with finely chopped garlic in a little oil. Bring the vegetable stock to a boil in a saucepan, add the diced squash, peel and dice the potatoes, and cook. Scrape out the seeds from a vanilla pod and add them to the pan. Finely chop the ginger and add it as well. After about 20 minutes, puree the soup, simmer for a few more minutes, and let the vanilla pod infuse. Then add the spices and heavy cream, remove the vanilla pod, puree again, and let the soup stand, ideally overnight. Before eating, season with orange juice and, if desired, salt, pepper, and curry powder, and bring back to a quick boil. To serve, add a dollop of sour cream or crème fraîche to each plate. This recipe, in this quantity, is sufficient as a starter for ten to fifteen people. The soup can also be easily frozen. Tip: Drizzle half a teaspoon of pumpkin seed oil over everything, tastes fantastic.