Pumpkin soup

Ingredients for 6 servings:

• 1 small pumpkin(s) (approx. 15 – 20 cm diameter)
• 4 m.-sized carrot(s)
• 1 medium-sized red onion, diced
• ¼ celeriac
• 2 cloves garlic, thinly sliced
• 8 tbsp olive oil
• ¼ bunch parsley, fresh or frozen, chopped
• 1 tbsp Balsamic vinegar (Crema di Balsamic vinegar)
• 1 tsp salt
• 1 tsp pepper
• 1 tsp curry powder
• 500 ml water
• 100 ml cream
• 100 g sour cream
• 125 ml white wine (Riesling)
• ½ vegetable stock cube

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Sauté the garlic slices and diced onion with olive oil in a large pot. Peel and dice the carrots, celery, and pumpkin, and add them. Heat briefly over high heat, then immediately deglaze with water. Add salt, pepper, curry powder, and the crushed stock cube and simmer over medium heat for about 20 minutes. Then puree with a hand blender until smooth. Whisk the cream, sour cream, and Riesling in a mixing bowl, add to the soup, and bring to a boil briefly. Ladle the soup into a serving dish and garnish with parsley and balsamic vinegar.