Pumpkin soup with apples, carrots and curry

Ingredients for 4 servings:

• 1 pumpkin(s) (Hokkaido), pitted, roughly diced; separate from this 2 tbsp finely chopped
• 2 shallots, diced
• 60 g ginger root, diced
• 2 apples, quartered, pitted, cut into large pieces, e.g. Braeburn
• 4 carrots, cut into large pieces; separate 2 tbsp finely chopped
• 150 g butter
• 4 tbsp curry powder
• 800 ml chicken stock
• 400 ml cream
• 2 tsp sea salt
• 2 tbsp crème fraîche
• 4 tbsp seeds, mix for salads, or pumpkin seeds, dry roasted
• 4 tbsp pumpkin seed oil, as desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Melt 120g butter in a saucepan. Sauté the shallots, garlic, pumpkin, apples, and carrots. Sprinkle with curry powder, deglaze with chicken stock and cream, and simmer for about 20 minutes, until the ingredients are tender. Purée the soup, reheat, and season with salt and crème fraîche. Heat the remaining butter in a pan. Sauté the pumpkin and carrot cubes until al dente, but without browning. Ladle the pumpkin soup into bowls or cups, arrange the vegetable cubes in the center, and sprinkle with pumpkin seeds or the seed mixture. Drizzle with pumpkin seed oil, if desired.