Pumpkin-Zucchini-Soup

Ingredients for 4 servings:

• 1 m.-sized pumpkin(s) (Hokkaido)
• 1 large zucchini, about the same amount as pumpkin
• 1 vegetable onion(s)
• 1 clove(s) garlic
• 1 cube of stock
• curry powder
• Salt and pepper, white
• ¾ liter of water
• some butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Hollow out the pumpkin and zucchini, peel them, and chop them into small pieces. (Smaller zucchini don’t necessarily need to be deseeded.) Peel and roughly chop the onion and garlic. Heat the butter and sauté the onion and garlic until translucent. Pour in the water, add the vegetables to the pot, and cook with the stock cube until soft. This will take about 10 to 20 minutes, depending on the size of the zucchini. Once the vegetables are soft, puree everything with a hand blender. If you like, you can also pass the soup through a fine sieve. This will make it a little finer. Season to taste with salt, pepper, and curry powder. I recommend adding a small dash of pumpkin seed oil to the soup before serving.