Ingredients
- 1 onion
- 1 Hokkaido pumpkin (approx. 750 g)
- 1 tbsp butter
- 1 clove garlic
- 1/2 l chicken stock
- 1 tsp curry powder
- Sugar
- Ground nutmeg
- 1 bay leaf
- 1/2 bunch chives
- 1/4 l milk
- 4 tbsp sour cream
- Salt
- Pepper
- 1 onion
- 1 Hokkaido pumpkin (approx. 750 g)
- 1 tbsp butter
- 1 clove garlic
- 1/2 l chicken stock
- 1 tsp curry powder
- Sugar
- Ground nutmeg
- 1 bay leaf
- 1/2 bunch chives
- 1/4 l milk
- 4 tbsp sour cream
- Salt
- Pepper
preparation
step 1/4
Finely chop the onion. Dice the pumpkin. Melt the butter in a pan and sweat the onions until translucent. Peel and press the garlic and add the pumpkin and cook for approx. 5 minutes.
step 2/4
Pour in the stock, cover and simmer over a medium heat for approx. 15 minutes until the pumpkin has softened.
step 3/4
Purée the soup and season with curry powder, a pinch of sugar, a pinch of nutmeg and the bay leaf. Cover and simmer over a low heat for around 30 minutes.
step 4/4
Remove from heat, take out the bay leaf and stir in the milk. Season with salt and pepper and serve with a garnish of sour cream and chives.
