Heat the oil in a saucepan and sauté the onion.
Add curry and ginger and stir. Add the pumpkin cubes and potato cubes to the pot and pour about 500 ml of water. Add salt.
Simmer with the lid on for about 20 minutes. Then remove from the hot plate and cool slightly.
Puree and season with a soup cube if necessary. Heat up again.
Heat some pumpkin seed oil in a small pan. Fry black bread cubes with finely chopped garlic pieces.
Add the croutons to the soup and serve immediately.
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