Sauté the onion in the butter. Add the pumpkin flesh and spices and pour the vegetable soup. Cook the soup for about 10 minutes with the lid closed. Add the milk and finely mash everything together. Season with ginger and curry and add balsamic vinegar if necessary. Before serving, mix the whipped cream with the egg yolk and stir into the soup, which is no longer boiling. Serve with toasted bread cubes or pumpkin seeds in the hollowed pumpkin.
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Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!
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