For 6 persons
Ingredients: 1 large Hokkaido pumpkin, 2-3 carrots, 5 potatoes, 1 onion, 1 piece of ginger (about 2 cm large), 1 orange, 200 ml coconut milk or cream, 1 teaspoon curry powder, salt, 1 litre vegetable stock, pumpkin seeds and sour cream for garnishing
Wash the pumpkin, cut it in half and remove the seeds with a spoon before cutting it into cubes about five centimetres in size. Our tip: place the pumpkin in the preheated oven at 100°C for about ten minutes, then it will be easier to cut.
Peel and wash the potatoes, carrots, ginger and onion and cut the vegetables into small pieces. Put everything together with the pumpkin in a large pot and add the vegetable stock.
Bring to the boil briefly and then cook it on medium heat, covered, for about 20 minutes until the pumpkin is soft. Then, take the pot off the heat and pureé the soup. Squeeze an orange and stir the juice together with the coconut milk (or alternatively the cream) and the curry powder into the soup, season with a little bit of salt and bring to the boil again. Put the pot aside and toast the pumpkin seeds in a pan without fat. Serve the soup with a dash of sour cream and sprinkle it with the pumpkin seeds - the autumn classic is ready!
Our wine recommendation
Both a white wine and a rosé go wonderfully well with this autumn classic. The Delaire Graff The View Chenin Blanc 2017 is a versatile white wine, which is always the right companion for dinner, because it is beautifully fruity and harmoniously balanced. Moreover, this exclusive wine, matured in oak, is only available from us. If you prefer a rosé, you can pick the Klein Constantia KC Rosé 2018, for example. Thanks to its uncomplicated character, it can be perfectly combined with a wide variety of dishes. The fruity notes, creamy texture and well-balanced acidity are therefore an excellent accompaniment to our delicious pumpkin soup.