Pumpkin soup with curry and croutons

4 servings

25 minutes

Pumpkin soup with curry and croutons is a harmony of tenderness and spiciness in one dish. Its roots trace back to European cuisine but draws inspiration from Eastern spices. The velvety texture of the soup, achieved by finely pureeing roasted pumpkin and potatoes, is complemented by the aroma of curry that adds a slight zest. Onions and garlic sautéed in olive oil create a rich flavor base. Crispy croutons with garlic notes complete the composition, adding textural contrast. This soup is perfect for cool days, warming you with its rich taste. Serving it with black sesame seeds gives the dish an elegant touch. It suits both a cozy family dinner and an elegant feast.

Energy value per serving

• Calories: 402.9
• Proteins: 9.4g
• Fats: 17.5g
• Carbohydrates: 56.9g

Ingredients

• Pumpkin: 700 g
• Onion: 1 head
• Garlic: 1 clove
• Curry: 2 tsp
• Olive oil: 3 tbsp
• Milk: 100 ml
• Potato: 3 pc
• White bread: 200 g
• Black sesame seeds: to taste

Cooking steps

1. Sauté finely chopped onion and garlic in olive oil.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 1 clove
   • Olive oil: 3 tablespoons

2. Add curry and hold on the fire for about a minute — the smell of spices should appear.

   Required ingredients:

   • Curry: 2 teaspoons

3. Add diced pumpkin and potatoes.

   Required ingredients:

   • Pumpkin: 700 g
   • Potato: 3 pieces

4. Stew the vegetables until soft for about 15 minutes (at this stage, you may need to add water to prevent the vegetables from frying).

5. Using an immersion blender, puree the vegetables until smooth. If it's too thick, dilute with milk/cream or just boiling water.

   Required ingredients:

   • Milk: 100 ml

6. When serving, add croutons (bread+olive oil+garlic+salt+bake for 5-7 minutes) and sprinkle with black sesame.

   Required ingredients:

   • White bread: 200 g
   • Olive oil: 3 tablespoons
   • Garlic: 1 clove
   • Black sesame seeds:  to taste