Pumpkin soup with bottarga

Serves 4

1 tablespoon butter
4 tablespoons olive oil
2 red onions, sliced
1,200gr pumpkin, cut in big pieces
350gr potatoes
1 teaspoon cumin
1 teaspoon curry
Salt and fresly ground pepper
4 tablespoons Greek strained yogurt
50gr bottarga, sliced

Put the butter and the olive oil in a large saucepan. Add the onion, the pumkin and the potatoes and sauté lightly. Add 1 litre of water and simmer until the potatoes are just soft. Whip the mixture with a hand blender until creamy and add the cumin and the curry. Add salt to taste.

Serve, with a tablespoon of yogurt in the middle, top with bottarga slices and sprinkle with extra cumin.