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.
1
Cut the pumpkin, remove the seeds and peel. Dice the flesh.
- 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.
- 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.
- 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.
- Bay leaf: 2 pieces
5
Add cream.
- Single cream 10% fat: 100 ml
6
Serve with croutons, sprinkled with parsley.
- Chopped parsley: 4 tablespoons
