Pumpkin

This recipe is modified version of [1].

1	kg	Butternut or red kuri (Hokkaido) pumpkin
3	small	Carrots
1	small	Apple
1	small	Onion
40	g	Ginger
2	Tbsp.	Butter
1	L	Vegetable Stock
1	Tbsp.	Pumpkin Oil
25	g	Pumpkin Seeds
100	g	Cream
1	tsp.	Curry powder
		Vegetable Oil
		Salt
		Black Pepper (freshly ground)
		Nutmeg (freshly ground)

1. Step

   Divide the pumpkin in two parts and remove the core with the seeds. When using the red kuri (Hokkaido), the pumpkin is not peeled, only defects in the skin are removed.

2. Step

   Peel the apple. Dice apple, carrots and onions. Finely chop the ginger.

3. Step

   Heat the butter in a heavy casserole and all the vegetables and stir fry for a few minutes to brown lightly. Season with salt, freshly ground black pepper and nutmeg and curry powder. Fill up with vegetable stock and simmer with lid on for at least 15 minutes.

4. Step

   Heat a small pan and carefully roast the pumpkin seeds, remove them from the pan, mix with pumpkin oil and lightly salt them and then set them aside.

5. Step

   Use immersion blender to smoothly purée the soup and add water if it thickens too much. Stir in cream until smooth.

6. Step

   When serving in a deep plate, garnish with 1 Tbsp. of pumpkin seed/oil mixture.