Winter Squash Bisque
ready in 1 hr
Fry the onion and garlic in a pan in 1 tbsp hot oil until translucent. Add the squash and curry powder and fry together briefly. Pour in the stock, add the potatoes and simmer gently for 25-30 minutes.
Fry the mushrooms in the remaining oil in a hot pan for around 2 minutes. Season with salt and ground black pepper.
Put around 120 g of pumpkin pieces to one side and blend the rest to a fine purée. Depending on the desired consistency, add more stock or reduce the soup slightly by simmering.
Take off the heat, add the crème fraîche and blend briefly with a stick blender. Season to taste with salt, ground black pepper and nutmeg. Return the squash pieces to the soup and heat through. Do not allow to boil.
Divide the soup between bowls. Top with the mushrooms and serve garnished with chervil.