Ingredients for 4:
600 g pumpkin, cut into small cubes, butter, 1 onion, cubed, a pinch of grated ginger root, 2 dl liquid cream,
4 dl white wine (e.g. Riesling), 2 dl vegetable stock, 1 teaspoon curry powder, pepper to season.
Sauté the onion and ginger in the butter. Add pumpkin, dust with curry powder and deglaze with the wine and stock.
Cook until soft for approx. 20 minutes then purée with a hand blender. Add cream and season with pepper.
Garnish with roasted pumpkin seeds and a little pumpkin oil if you wish. Enjoy!