Pumpkin Soup with cream

Ingredients

• 750 g butternut squash
• 2 Tbsp sunflower oil
• 1 onion
• 1 garlic clove
• 5 g ginger—the piece should be as thick as your thumb
• 1 l vegetable stock
• 40 g butter
• 100 ml cream
• salt and pepper
• pinch of curry

Instructions

1. 1

   peel the pumpkin and cut it into large cubes.

2. 2

   Peel the onion, garlic and ginger and cut into cubes.

3. 3

   Heat the oil in a large saucepan and fry the onion, garlic and ginger.

4. 4

   When everything has got some color, add the pumpkin.

5. 5

   Deglaze with the broth( vegetable stock), season with salt and cook with a closed lid for about 25 minutes.

6. 6

   Puree with a hand blender. Add butter and cream and puree again.

7. 7

   Season with curry, salt and pepper and serve immediately.