Pumpkin soup with peppers, ginger and curry

Ingredients for 6 servings:

• 1 pumpkin(s), Hokkaido
• 2 bell peppers, yellow
• some ginger, fresh
• 3 garlic cloves
• 2 tbsp butter
• 2 tbsp curry
• 1.2 liters of vegetable broth
• 100 g crème fraîche
• 50 g pumpkin seeds, dried
• 6 tsp pumpkin seed oil
• salt and pepper
• chili powder
• lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash and quarter the pumpkin, remove the seeds, and cut into large cubes. Also remove the seeds and roughly dice the bell peppers. Peel and finely chop the ginger and garlic. Sauté half the ginger and the garlic in hot butter in a large pot. Add the pumpkin and bell peppers and sauté briefly. Season with curry, salt, pepper, and chili, and continue to fry briefly until the curry releases its full flavor. Deglaze with vegetable stock, bring to a boil, and simmer covered for 25 minutes. Meanwhile, toast the pumpkin seeds in a non-stick pan without fat. Purée the soup finely with a hand blender, then bring to a boil. Stir in the crème fraîche and the remaining ginger. Season to taste with lemon juice. Serve the soup on plates, sprinkle with pumpkin seeds, and drizzle with pumpkin seed oil.