Cream of Pumpkin Soup with Puff Pastry Sticks

For the cream of pumpkin soup, peel the pumpkin and onion and cut both into small cubes. Heat some olive oil in a wide pot and sauté the vegetables and curry powder in it until hot. Deglaze with orange juice, white wine and ginger ale and reduce the stock by half. Pour in the soup and simmer on low heat.

Peel the ginger and grate it into the soup with a slicer. When the pumpkin is almost tender, add the whipped cream and simmer for another 5 minutes. Finely puree the soup with a hand blender and season to taste with salt, pepper and a little vinegar.

For the puff pastry sticks, roll out the dough thinly and cut into finger-thick oblong strips. Brush with a little egg and twist. Bake in the preheated oven at 160°C for about 15 minutes, until the Stangerl are golden brown.

Arrange the soup in a warmed soup plate and drizzle with a little olive oil. Garnish with the puff pastry stick and serve the pumpkin cream soup immediately.

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