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Wash the pumpkin and cut into large cubes . Cut
the onion into small cubes .
In a saucepan, heat the butter now . Give
pumpkin and onion diced and sauté briefly .
Deglaze with white wine .
Then fill with vegetable broth, so that the
pumpkin is lightly covered .
Once the pumpkin is soft , cream and curry to
give and with a hand blender puree all creamy ,
leave may still boil down slightly until the
desired consistency is reached. Season with
salt , pepper , nutmeg and sugar
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