Spicy Pumpkin Soup

• 2 tablespoons butter
• 1 large garlic clove, minced
• 1 medium onion, chopped
• 1 kg fresh pumpkin (chopped away from the skin, and cut into small pieces)
• 450 g floury potatoes (peeled and chopped into small pieces)
• 2 cm piece fresh ginger (peeled and very finely chopped)
• 1 -2 thai bird's eye chile, 2 makes it very hot, use only 1 if you want something more mild (de-seeded and very finely chopped)
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 liter vegetable broth
• salt and pepper
• 100 g creme fraiche
• 1 12 teaspoons cayenne pepper
• 1 -2 tablespoon lemon juice
• 2 green onions, finely chopped
• 12 cup roasted pumpkin seeds

1. Melt butter in a large pot on medium heat and add onions and garlic until onion is clarified.
2. Add pumpkin, potatoes, ginger, and chilis, stir and cook for 2 minutes, stirring occasionally.
3. Add coriander and turmeric and stir and cook about 30 seconds.
4. Add vegetable broth, a couple dashes of salt and pepper and bring to a boil and cook on high heat for 15 minutes.
5. Remove about 100 ml (a bit more than a 1/3 of a cup) of the veggies and set aside.
6. Remove the remaining soup from the heat and puree it with a hand blender.
7. Add creme fraiche, cayenne pepper, lemon juice and salt and pepper to taste.
8. Return the non-pureed veggies, stir and serve topped with the roasted pumpkin seeds and green onions.

butter, garlic, onion, pumpkin, floury potatoes, ginger, chile, ground coriander, turmeric, vegetable broth, salt, creme fraiche, cayenne pepper, lemon juice, green onions, pumpkin seeds

Taken from www.food.com/recipe/spicy-pumpkin-soup-398921 (may not work)