Curried carrot and pumpkin soup

Step 1/6

• 50 g pumpkin seeds
• salt

• frying pan

Deseed pumpkin and toast seeds with a pinch of salt in a frying pan over medium heat until fragrant. Set aside.

Step 2/6

• ¼ Hokkaido pumpkin (deseeded)
• 150 g carrots
• ½ onion
• ½ small chili
• 5 g sage

• oven
• vegetable peeler
• chef's knife
• baking dish or ovenproof frying pan
• cutting board

Preheat oven to 180°C/350°F. Peel onions and chop coarsely, then peel and halve carrots lengthwise. Cut open chili, scrape out seeds, and chop. Separate approx. half of the sage. Place the pumpkin half and carrots in a baking dish or ovenproof frying pan.

Step 3/6

• 35 g butter
• 5 g sage
• ½ tbsp cane sugar
• salt

Place some butter inside pumpkin. Sprinkle pumpkin and carrots with the onions, half of the sage leaves, chili, cane sugar and salt to taste. Roast for approx. 40 min. at 180°C/350°F.

Step 4/6

• 15 g butter
• 1½ tsp curry powder
• salt

• medium pot
• spatula

Remove vegetables from oven and let cool slightly. In a medium pot over medium heat, melt remaining butter with curry powder and a pinch of salt. Add oven-roasted vegetables and fry for approx. 1 – 2 min., stirring and mashing with spatula.

Step 5/6

• 400 ml coconut milk
• 10 ml vinegar
• ½ lemon (zest and juice)
• 100 ml yogurt

• fine grater
• citrus press

Deglaze with coconut milk, then add vinegar. Add lemon zest and juice to pot, along with remaining chopped sage leaves, and bring to a boil. Turn off heat and stir in yogurt.

Step 6/6

• cilantro for garnish

• hand blender
• spatula

With a hand blender, blend mixture until creamy. Serve with toasted pumpkin seeds and cilantro to taste. Enjoy!

Enjoy your meal!