Pumpkin soup with spring onions

Ingredients for 2 servings:

• 1 small pumpkin(s) (Hokkaido)
• 1 large onion(s)
• 1 garlic clove(s)
• 20 g fresh ginger
• 2 carrots
• 1 ½ liters vegetable broth
• 1 tbsp sunflower oil
• 1 tsp curry
• salt and pepper
• 1 pinch(s) of sugar
• ½ lime(s), the juice
• possibly Crema di Balsamic vinegar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Halve the Hokkaido pumpkin, scrape out the insides, and cut into large cubes. Peel and finely chop the onion and garlic. Do the same with the carrots. Heat 1 tablespoon of oil in a saucepan and sauté the onion until translucent. Add 1 pinch of sugar. Then add the ginger, garlic, and carrots and sauté briefly. Finally, add the pumpkin cubes and sauté for 2 minutes. Top up with 1.5 liters of vegetable stock, bring to a boil once, and then simmer the pumpkin over medium heat for about 20-25 minutes until tender. Purée the soup and season with salt, pepper, and curry powder. Add the juice of 1/2 lime. Wash, clean, and finely chop the spring onions. Sauté in a little oil until translucent and add to the soup as a garnish. If desired, add a few drops of balsamic vinegar for flavor.