Simple pumpkin soup

Ingredients for 4 servings:

• 400 g pumpkin(s) (Hokaido is very good, unpeeled)
• 200 g carrot(s)
• 1 m.-sized onion(s)
• 1 tbsp olive oil
• curry powder
• 2 tbsp millet flour (whole grain), fine
• 1 liter vegetable broth
• Ginger, freshly grated
• Pepper, freshly grated white
• Sea salt
• 1 tbsp almond(s) (leaves)
• 1 tsp crème fraîche (per serving)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the pumpkin, remove the seeds, and cut the pumpkin flesh into small pieces. Peel the carrots, rinse briefly under running water, and cut into small cubes. Peel and finely chop the onions. Gently heat the olive oil and sauté the onions until translucent. Add the diced vegetables and sauté them as well. Sprinkle in the curry powder and millet flour and sauté. Pour in the cold vegetable stock and bring to a boil while stirring. Let the soup simmer for about 10 minutes, then puree (with a blender or hand blender). Season with ginger, pepper, and salt. Lightly brown the flaked almonds in a pan without adding any fat. Pour the crème fraîche over the soup and sprinkle the almonds on top.