Pumpkin soup with potatoes and olive oil drops with tangerine

Peel the potatoes then cut them into large pieces.

Remove the rind and seeds from the pumpkin (it is not compulsory to peel it, but in this case, choose it organic and wash it well) then cut the flesh into large

Brown the chopped onions and garlic in a little butter over low heat. Add the potatoes and the pumpkin, brown for 5 min.

Cover everything with water then add the chicken stock (crumbled), curry, nutmeg, bay leaf and simmer for about 30 minutes over low heat.

When the elements are cooked (check with a knife), mix your preparation.

Check the seasoning, salt and pepper to taste, then add the crème fraîche and simmer for another 2 or 3 minutes.

When ready to serve, spice it up with extra virgin olive oil flavored with tangerine!