Pumpkin soup with a hint of curry

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s)
• 100 ml cream
• 1 tbsp sherry
• 2 tbsp butter
• 1 onion(s)
• 500 ml vegetable stock
• 2 tsp curry powder
• 1 pinch(s) of sugar
• Salt and pepper to taste
• Nutmeg to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

A simple pumpkin soup made from Hokkaido pumpkin with a light curry note.

First, remove the seeds from the pumpkin and dice it. Sauté it in butter with the diced onion. Deglaze with the sherry, add the stock, and simmer for about 20-30 minutes. Then add the cream and curry powder and purée the soup. Reduce the soup a little further, if necessary, and then season with salt, sugar, pepper, and nutmeg.