Potato Pumpkin Soup

Cut pumpkin from the shell, remove the seeds and cube the flesh. Peel the potatoes and dice finely. Peel and finely chop the shallots and garlic. Crush the chiles and remove the seeds.

Saute the shallots and garlic in butter until translucent. Add ginger, chiles, pumpkin and potatoes cubes. Allow to braise briefly. Sprinkle with the coriander and turmeric and mix well. Bring the vegetable stock to a boil. Add the vegetables and allow to cook for 20 minutes, or until fully cooked.

Roast the almonds in a dry frying pan and set aside. Rinse the scallions and cut into thin rings.

Remove some vegetables from the soup and set aside, covered. Puree the rest of the soup. Add the sour cream. Season with lemon juice, cayenne pepper and salt.