Pumpkin puree soup with vegetable broth and curry

4 servings

40 minutes

Pumpkin puree soup with vegetable broth and curry is a fragrant and warming dish, perfect for cool evenings. This soup, inspired by European cuisine, combines the gentle sweetness of pumpkin, the spiciness of curry, and the richness of cream to create a harmonious balance of flavors. Curry adds a light spicy note to the soup, while the vegetable broth makes it nutritious and deep. The ease of preparation and availability of ingredients make this soup a great choice for a cozy home dinner. Serving with crispy croutons and fresh parsley adds texture and freshness, making the dish truly exquisite. This soup not only delights the taste buds but also brings comfort and warmth with every sip.

Energy value per serving

• Calories: 203.1
• Proteins: 4.5g
• Fats: 13.4g
• Carbohydrates: 21.7g

Ingredients

• Pumpkin: 800 g
• Onion: 1 head
• Cream 10%: 100 ml
• Olive oil: 2 tbsp
• Vegetable broth: 500 ml
• Bay leaf: 2 pc
• Salt: to taste
• Ground black pepper: to taste
• Yellow curry powder: 1 tsp
• Chopped parsley: 4 tbsp

Cooking steps

1. Cut the pumpkin, remove the seeds and peel. Dice the flesh.

   Required ingredients:

   • Pumpkin: 800 g

2. Heat the oil and sauté the finely chopped onion until golden. Add the pumpkin and let it simmer covered for 5 minutes.

   Required ingredients:

   • Onion: 1 head
   • Olive oil: 2 tablespoons
   • Pumpkin: 800 g

3. Pour in the broth, add bay leaf, salt, pepper, and curry. Bring to a boil and simmer for 20 minutes.

   Required ingredients:

   • Vegetable broth: 500 ml
   • Bay leaf: 2 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Yellow curry powder: 1 teaspoon

4. Remove the bay leaf and blend the soup until smooth.

   Required ingredients:

   • Bay leaf: 2 pieces

5. Add cream.

   Required ingredients:

   • Cream 10%: 100 ml

6. Serve with croutons, sprinkled with parsley.

   Required ingredients:

   • Chopped parsley: 4 tablespoons