- 600g pumpkin, e.g. hokkaido or butternut squash
- 2 onions
- 2 cloves garlic
- 2 tbsp Lurpak®Butter
- 1-2 tbsp curry
- 1 litre vegetable stock or water
- Black pepper
- 2tbsp fromage frais
- Small bunch of chives
Roughly chop the pumpkin, onion and garlic.
Fry them in Lurpak® Butter with the curry in a large pan.
Pour on the stock and let simmer for 1 hour.
Blend the soup and season with salt and pepper.
Serve the warm soup with toasted garlic bread
Tip: the soup can also be made with celeriac, carrots and parsnips