فرائیڈ اسفراگس کے ساتھ ہوکائیڈو سوپ

Halve the Hokkaido, remove the stones and cut the pulp into large pieces. Peel the sweet potato, first into slices, then into large pieces. Peel the asparagus and cut off the woody ends, cut the asparagus stalks into pieces, put the asparagus heads aside, peel the onion, cut in half and quarter. Heat 1 tablespoon of oil in a saucepan and sauté the vegetables in it.

Add the curry powder and let it simmer briefly. Pour in the vegetable stock. Halve the orange and squeeze out the juice. Pour in the orange juice. Simmer the pumpkin soup for about 15-20 minutes. Finely puree the soup with the hand blender, season with salt and pepper. Round off with creme fraiche.

Halve the remaining asparagus lengthways. Heat 1 tablespoon of oil in a pan and fry the asparagus in it until golden brown, sprinkle with salt and pepper. Arrange the soup on plates and serve sprinkled with thyme.