Ingredients

• 800 g pumpkin (500 g after peeling)
• 250 g potatoes
• 25 g butter
• 1 onion
• 2 cloves garlic
• 1 teaspoon turmeric powder
• 1 teaspoon fresh grated ginger
• 1 tomato or 1/2 can of diced tomatoes
• 1 and 1/2 cups broth
• 1 cup milk

for serving e.g.

• pumpkin seeds / chili flakes / fresh herbs / sour cream

Preparation

1. Peel pumpkin, remove seeds, dice the flesh. Peel potatoes and also dice them.
2. In a larger pot with butter, cook diced onion and peeled sliced garlic until soft. Add pumpkin and potatoes, season with salt, add turmeric and ginger. Stir-fry occasionally for about 5 minutes.
3. Pour in hot broth, cover and bring to a boil. Reduce heat to medium and cook for about 10 minutes.
4. Blanch fresh tomato, peel, quarter it, remove seeds. Dice the flesh and add to soup. Canned tomatoes are ready to use, just add to the dish.
5. Mix and cook for 5 minutes until vegetables are soft. Blend in a blender with the addition of milk.