Pumpkin soup with Madras curry

Ingredients for 4 servings:

• 400 g pumpkin(s), Hokkaido
• 3 m.-large shallot(s)
• 20 g ginger
• 800 ml vegetable stock
• 1 tbsp curry powder, Madras-
• 50 g butter
• ½ lemon(s), juice
• 2 tbsp olive oil
• 1 tsp sugar, possibly 2 tsp
• salt and pepper

Instructions

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

fine and somewhat exotic

Finely chop the shallots and the ginger. Wash the pumpkin and remove the core; then chop it finely, including the skin (the Hokkaido pumpkin does not need to be peeled). Heat the oil in a large pot and sauté the shallots and ginger until translucent. Add the pumpkin and curry, and continue to sauté for 1-2 minutes, stirring. Sprinkle the vegetables with the sugar and let it caramelize slightly. Now add the stock, cover, and simmer until soft, about 15-20 minutes. Purée the soup thoroughly with a hand blender. Then stir in the butter. Season to taste with salt, pepper, and lemon juice. Tip: You can refine the soup with a few drops of pumpkin seed oil and roasted pumpkin seeds. Serve in a hollowed-out pumpkin half, if desired.