Pumpkin puree soup with lemongrass or curry

2 servings

35 minutes

This delicate pumpkin puree soup with lemongrass or curry is a true culinary masterpiece. European cuisines have long used pumpkin to create warming and aromatic dishes, but adding spicy accents gives it an Eastern charm. Lemongrass adds fresh citrus notes to the soup, while curry fills it with a warm, rich spice flavor. The creamy texture achieved through careful pureeing of the pumpkin perfectly complements the softness of butter and the aroma of fresh thyme. This soup is great for both a light dinner and a cozy autumn lunch. Serving it with crispy croutons or fresh herbs can highlight its sophistication and create a true gastronomic accent.

Energy value per serving

• Calories: 216.4
• Proteins: 6g
• Fats: 13.8g
• Carbohydrates: 23.6g

Ingredients

• Garlic: 1 clove
• Pumpkin: 460 g
• Thyme: 4 g
• Parsley: 4 g
• Onion: 60 g
• Butter: 30 g
• Chicken broth: 200 ml
• Bay leaf: 1 pc
• Lemon grass: 4 g

Cooking steps

1. Cut the pumpkin into small cubes and the onion into thin strips.

   Required ingredients:

   • Pumpkin: 460 g
   • Onion: 60 g

2. For the soup with lemongrass, finely chop the lemongrass.

   Required ingredients:

   • Lemon grass: 4 g

3. Sauté the onion in a saucepan with butter over medium heat for 1-2 minutes, then add thyme, bay leaf, whole garlic clove, and lemongrass (or curry).

   Required ingredients:

   • Onion: 60 g
   • Butter: 30 g
   • Thyme: 4 g
   • Bay leaf: 1 piece
   • Garlic: 1 clove
   • Lemon grass: 4 g

4. Add the pumpkin and simmer until the pumpkin softens, for about 10 minutes.

   Required ingredients:

   • Pumpkin: 460 g

5. Add chicken broth and simmer for 15 minutes.

   Required ingredients:

   • Chicken broth: 200 ml

6. Remove the thyme and bay leaf, and puree the pumpkin.

   Required ingredients:

   • Thyme: 4 g
   • Bay leaf: 1 piece

7. Pour the soup into bowls, sprinkle with finely chopped parsley, and serve.

   Required ingredients:

   • Parsley: 4 g