Blueberries are many a child’s favourite fruit: Sweet, small, and the best thing about them is that, if you eat too many, your tongue turns blue, which would excite any child. Plus, the staining property of the fruit is a sign that it is...
This is what you’ll need:
- 2 tbsp olive oil
- 1 onion (chopped)
- 500 g Hokkaido pumpkin (diced)
- 2 potatoes (diced)
- fresh ginger (roughly 5 cm, grated)
- 1 tbsp each curry powder, salt and soup stock
Ingredients for the pumpkin seed oil croutons:
- 2 slices of dark bread (diced)
- 2 tbsp pumpkin seed oil
- 1 clove of garlic (pressed)
How it’s done:
Heat the olive oil slightly and sauté the onion. Add the diced pumpkin and potato, pour in 500 ml water, add your ginger, curry, salt and soup stock, then cover with a lid and simmer the vegetables for about 25 minutes.
In the meantime, prepare the croutons:
Heat some pumpkin seed oil in a pan, add the diced dark bread and roast them together with the garlic cloves on high heat.
Once the soup has cooled, puree it with a blender and heat it up again before serving. Serve the soup in a soup dish, drizzle with pumpkin seed oil and sprinkle over your freshly made croutons.
We at Hotel Postwirt in Söll hope you enjoy making and devouring this soup!