Pumpkin soup with pears

Soup:

• 1pieceof ginger  approx. 1-2 cm 
• 1 shallot
• 2pears
• 20 gr (1/8 cup) vegan butter or olive oil
• 2Tbspcoconut blossom sugar
• 500gr (18 oz.) hokkaido or butternut squash
• 100gr (3.5 oz.) potatoes
• 1/2 Tspcurry powder
• 500 ml ( 2 1/8 cup) water
• 1tspveggie broth
• 100 ml (1/2 cup) plant-based milk  (e.g. soy or oat)
• 1 tspsalt
• 1pinchpepper
• 2pinchesnutmeg
• 100 ml (1/2 cup)plant-based cream (e.g. soy or oat)

Topping:

• 20 gr (1/8 cup)(1/8 cup) vegan butter or olive oil
• 1pear
• 100 gr (3.5 oz.) mushrooms
• 100 gr (3.5 oz.)Brussels sprouts 
• 1 slicetoast
• 1Tbspcoconut blossom sugar
• salt & pepper

Soup

1. Peel the ginger and finely chop it
2. Finely chop the shallot and sauté it in vegan butter along with the ginger
3. Dice the pears and add them to the pan, sprinkle with sugar and caramelize it while stirring (approx. 5 minutes)
4. Dice the pumpkin and potatoes and add them to the pan
5. Add the curry powder
6. Deglaze with broth, add milk
7. Let it simmer for 15-20 minutes with the lid closed until the pumpkin is soft
8. Mash the soup, add the cream, re-heat and season with salt, pepper and nutmeg

Topping

1. Dice the pear, clean the Brussels sprouts and cut them in half, clean the mushrooms and slice them
2. Dice the toast slice
3. Heat up butter or oilive oil in a pan and add pear, Brussels sprout, mushrooms and toast
4. Sprinkle sugar on top and fry everything until it turns golden brown and the Brussels sprouts are well done
5. Season with salt and pepper
6. Serve the soup with this topping, some oil (e.g. truffle) and fresh thyme