For the pumpkin soup, quarter the pumpkin, remove the strings and seeds.
Cut pumpkin with the peel into small pieces and bring to a boil briefly in the vegetable soup.
Simmer gently for 10 minutes and then puree. Cut the leek into rings.
Wash the golden millet hot, add to the soup with a little salt and the leek rings, and simmer on low heat for another 10 minutes until the millet is cooked.
Season with pepper and curry powder.
Preparation Tip:
You can refine the pumpkin soup with a blob of sour cream if you like.
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