Spicy pumpkin soup

Halve the pumpkin in the length. Remove the seeds and the stringy inside of the pumpkin and cut off the skin with a sharp knife.

Cut the flesh of the pumpkin into cubes of 2 cm.

Cut the onion into slices and the garlic fine.

Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.

Heat the oil in a large pan with a thick bottom. Fry the pepper, garlic, onion and curry powder for 2 minutes on medium heat.

Add the pumpkin and fry for 2 minutes.

Add the stock, bring to a boil and simmer for 15 minutes on low heat.

Remove the pan from the heat and puree with the hand blender until smooth.

Spoon the soup into bowls. Spoon crème fraiche and serve in each bowl.