1small Hokkaidopeeled and cut into small cubes (about 500-600 g)
1large potato200 g, peeled and cut in cubes
1large carrot100 g, peeled and cut in cubes
800mlLow-salt vegetable stock or hot water
3/4teaspoonsalt or to taste
¼teaspoonwhite pepper
1teaspooncurry
1small piece gingergrated
Instructions
In a medium-sized pot heat the butter over medium heat, and sauté the vegetables for about 10 minutes or until onions are wilted and vegetables are a bit broken, stirring occasionally. Add the vegetable stock and bring to a boil over high heat.
Reduce heat to medium-low and cook for about 30 minutes until vegetables are tender. Purée with a hand mixer. If the soup is too thick, add some hot water. Season with the salt, pepper, curry and ginger, and cook for about 10-15 minutes to blend the flavours together. Adjust taste if required. If soup is too thick, add little hot water.
Garnish your bowl with some pumpkin seeds and pumpkin seed oil. Serve hot.