- onion - 2 pieces
- Pumpkin bright orange - 1/2 Pieces
- Garlic - 2 Teeth
- Butter - 100 Grams
- water boiled - 1 glass (can be replaced with vegetable or chicken broth)
- cream - 1 glass (20%)
- paprika ground - 1 teaspoon
- curry powder - 1 teaspoon
- nutmeg - 1/2 teaspoons
- pepper white ground - 1 Pinch (at the tip of the knife)
- salt - 1 Pinch (to taste)
Wash the pumpkin and cut into cubes. Onions and garlic finely chop, save for 50 g of oil. Add the pieces of pumpkin, salt, pepper, curry, nutmeg, paprika. Pour in water and simmer for 20 minutes. Vegetable mixture cool and grind in a blender until smooth. Then add the cream. Spread on the soup's pots, decorate it with sesame seeds and crisp crisps (better rye)
Servings: 4