Pumpkin Puree Soup with Vegetable Broth and Curry
Soups • European
Description
Instead of curry, you can add ground ginger.
Ingredients
- Pumpkin 30 oz
- Onion 1 head
- 10% cream 5 fl oz
- Olive Oil 2 tablespoons
- Chicken Broth 15 fl oz
- Bay leaf 2 pieces
- Salt to taste
- Ground Black Pepper to taste
- Red Curry Powder 1 teaspoon
- Chopped Sage Leaves 4 tablespoons
Step-by-Step Guide
Step 1
Cut the pumpkin, scoop out the seeds, and remove the skin. Cut the flesh into cubes.
Step 2
Heat the oil and sauté the finely chopped onion until golden. Add the pumpkin and let it simmer covered for 5 minutes.
Step 3
Pour in the broth, add the bay leaf, salt, pepper, and curry. Bring to a boil and cook on low heat for 20 minutes.
Step 4
Remove the bay leaf and blend the soup until smooth.
Step 5
Add the cream.
Step 6
Serve with croutons, sprinkled with parsley.
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