Ingredients

• 1200 g pumpkin (900 g after peeling)
• 2 tablespoons olive oil or oil
• 1 onion
• 2 cloves garlic
• 500 g potatoes
• 2 teaspoons curry spice
• 0.5 teaspoon sweet paprika
• 1 tablespoon butter (dairy or plant-based)
• 1 liter vegetable broth
• 250 ml coconut milk (or dairy milk)
• pumpkin seeds

Preparation

1. Cut the pumpkin into pieces, scoop out the seeds with a spoon, peel off the skin. Chop the flesh into cubes.
2. In a larger pot in olive oil, sauté the diced onion until glassy, add the peeled and chopped garlic and fry together for a moment.
3. Peel and cube the potatoes. Add together with the pumpkin to the pot, fry, stirring occasionally for about 2 minutes.
4. Season with salt and freshly ground pepper. Add curry spice, sweet paprika and butter. Mix everything together.
5. Pour in hot broth, cover and bring to a boil. Cook for about 10 minutes.
6. Add milk and blend into a smooth cream e.g. with an immersion blender.
7. Serve with roasted pumpkin seeds.