Recipe:

Dice onion and pumpkin into medium-sized pieces, then fry on butter in batches for about 5 min. on medium flame. Transfer the fried vegetables into a pot, add broth and cook on medium flame. When the whole mixture comes to a boil, add the curry, curcumin and chili, then reduce the flame and cook until the pumpkin becomes soft. Next, blend the pot's contents. In a separate vessel, mix coconut cream with 5 tbsps. of soup and add it to the pot along with lime juice. Mix and season with salt and pepper for flavor. Cook for about 10 minutes on low flame. Serve the soup with cut spelt noodles cooked according to the recipe on the packaging, sprinkled with pumpkin seed oil and garnished with parsley.

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