Spicy pumpkin and potato soup with smoked salmon and shrimps

Ingredients for 4 servings:

• 1 m.-sized pumpkin(s) (Hokkaido)
• 5 potatoes
• 2 m.-sized onion(s)
• 1 bunch of soup vegetables (carrot, celery, leek)
• 1 clove(s) garlic
• some curry
• salt and pepper
• chili flakes
• some balsamic vinegar (balsamic cream)
• n. B. plant cream
• 1 ¼ liters instant vegetable broth (organic)
• 200 g salmon (smoked salmon)
• 8 large shrimp (frozen)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and deseed the pumpkin, and cut into small pieces. Peel and dice the potatoes, and finely chop the onion and garlic. Trim and finely chop the soup vegetables. Heat the vegetable cream in a large pot, then add the pumpkin, onion, garlic, potatoes, and vegetables and sauté briefly while stirring. Pour in 1 liter of vegetable stock and season with curry, pepper, salt, and chili. Simmer gently for 25 minutes, until everything is soft. Purée the soup with a hand blender, adding the remaining vegetable stock until the desired consistency is reached. Cut the smoked salmon into strips and add it with the thawed (shelled) shrimp. Return to the heat and season to taste. When serving, garnish the soup with a few dashes of balsamic cream.