Roman pumpkin soup

Ingredients for 4 servings:

• 750 g pumpkin flesh
• 450 g potatoes
• 50 g onion(s)
• 100 g carrot(s)
• 2 tbsp butter
• 150 ml white wine
• 500 ml vegetable stock
• 1 tbsp vinegar (fruit)
• 1 tsp lemon juice
• 1 tsp curry
• 1 pinch(s) of cayenne pepper
• 100 g crème fraîche
• 100 g pumpkin seeds
• some sugar

Instructions

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

Dice the pumpkin flesh, potatoes, onions, and carrots, heat in butter, and sauté everything together. Deglaze with white wine, add vegetable stock, and cook. Season to taste with fruit vinegar, lemon juice, curry, sugar, and cayenne pepper, and puree. Top with crème fraîche. Roughly chop the pumpkin seeds, briefly toast them in 1 tablespoon of olive oil, and garnish the soup with them before serving. You can also omit the white wine, depending on your taste. I added the potatoes because they enhance the soup’s flavor.