Pumpkin soup with pears

Soup:

• 1 piece of ginger  (approx. 1-2 cm )
• 1  shallot
• 2 pears
• 20 gr (1/8 cup)  vegan butter or olive oil
• 2 Tbsp coconut blossom sugar
• 500 gr (18 oz.)  hokkaido or butternut squash
• 100 gr (3.5 oz.)  potatoes
• 1/2 Tsp curry powder
• 500 ml ( 2 1/8 cup) water
• 1 tsp veggie broth
• 100 ml (1/2 cup) plant-based milk  ((e.g. soy or oat))
• 1 tsp salt
• 1 pinch pepper
• 2 pinches nutmeg
• 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
• 1 pear
• 100 gr (3.5 oz.) mushrooms
• 100 gr (3.5 oz.) Brussels sprouts 
• 1 slice toast
• 1 Tbsp coconut 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