Butternut squash curry soup

Ingredients
Preparation method
Place the onion, curry powder and olive oil into the mixing bowl and chop for 3 sec/speed 5. Scrape down the sides of the mixing bowl with the spatula and, without the measuring cup, cook for 8 min/120°C/speed 1.
Add the pumpkin and salt, insert the measuring cup and chop for 5 sec/speed 5. Add the vegetable stock and, without the measuring cup, cook for 30 min/100°C/speed 1.
Insert the measuring cup and blend for 1 min/speed 10. Serve with pumpkin seeds and cream.









