Pumpkin soup

Ingredients for 4 servings:

• 1 kg pumpkin flesh (varietal of your choice), peeled and cut into small pieces
• 250 g carrot(s), peeled and cut into small pieces
• 2 onions, diced
• 1 piece(s) ginger, about the size of a chestnut, finely grated
• 1 tsp curry powder, hot
• ¾ liter vegetable broth
• 3 tbsp almonds, sliced
• 2 tbsp olive oil
• salt and pepper
• possibly wine, white

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

exotic, with ginger and curry

Fry the diced onions in the olive oil until translucent, add the pumpkin and carrot pieces, and continue to fry everything vigorously for about 5 minutes. Deglaze with the broth and add the grated ginger and curry powder. Reduce the heat and simmer for about 30 minutes. Purée with a hand blender, adding liquid (white wine or broth) if necessary until the soup reaches the desired consistency. Season the soup to taste (preferably just with salt and freshly ground black pepper). Brown the flaked almonds in a cast-iron pan over high heat. Ladle the soup into bowls, top with the flaked almonds, and serve. Tip: Well-chilled dry white wine (Pinot Grigio, dry Mosel Riesling) and fresh baguette slices complement this delicious autumn soup.