Bring water to a boil in a large saucepan. Carefully insert the pumpkin with a ladle and simmer for 3-4 minutes, depending on the size. Possibly turn around once. Take out of the water and let cool down. The pumpkin can now be cut through easily and without any problems. Cut off the root, cut into wedges. The Hokaido pumpkin does not have to be peeled. Then scrape out the seeds and surrounding fibers with a spoon. To cut in pieces. Peel and roughly dice onions or shallots, cut garlic into slices.

Melt the butter in a soup pot, add the onions and garlic and let it become translucent. Now put the pumpkin in the pot, dust with the curry and sweat for a few minutes. Deglaze with wine / apple juice and orange juice. Reduce something.

Add the poultry stock. Season with salt, pepper, sugar and nutmeg. Simmer gently for about 30-35 minutes.

Remove from heat and puree the soup. Add the cream and briefly bring to the boil again. Season again to taste, possibly seasoning with the spices. If you like, you can add a tablespoon of creme fraiche to the soup.

Now it can be served. Roasted pumpkin seeds and about 1 teaspoon of pumpkin seed oil per serving make the whole thing perfect.

Small tip: I always prepare twice the amount, because the pumpkins are usually larger. The soup can also be frozen wonderfully. I only add the cream and creme fraiche when it warms up.