Pumpkin Soup with Curry
6 servings
30 minutes
Pumpkin puree soup with curry is a delicate and aromatic dish that combines the warmth of European cuisine with exotic notes of Indian spices. Historically, pumpkin soups have been popular in European gastronomy due to the availability and nutritional value of this vegetable. Curry adds brightness to the flavor, creating a balance between the sweetness of pumpkin and the spicy depth of spices. The taste of this soup is velvety, rich, and warming. It is perfect for cool evenings or cozy lunches, easily digestible and provides a sense of comfort. Especially good when paired with sour cream or fresh herbs. This soup can be a wonderful start to a meal or a light dish that provides energy and warmth.
1
Prepare the ingredients and cut the pumpkin into cubes.
- Pumpkin: 0.5 piece
2
Peel the onion.
- Onion: 1 piece
3
Slice the onion into half rings.
- Onion: 1 piece
4
Peel the garlic and remove the skin.
- Garlic: 2 pieces
5
Slice the garlic.
- Garlic: 2 pieces
6
Peel the ginger
- Ginger root: 15 g
7
Cut the ginger into strips.
- Ginger root: 15 g
8
Send garlic, onion, and ginger to the frying pan with boiling oil.
- Garlic: 2 pieces
- Onion: 1 piece
- Ginger root: 15 g
9
Fry over medium heat for 3-5 minutes, stirring occasionally.
10
Peel and slice the carrot and potato into rounds and cubes.
- Carrot: 2 pieces
- Potato: 1 piece
11
Peel the pumpkin and place it in a pot. Add the carrot and potato as well.
- Pumpkin: 0.5 piece
- Carrot: 2 pieces
- Potato: 1 piece
12
Cover the vegetables with water so that they are completely submerged.
13
Add fried spices to the pot.
- Curry powder: 1 tablespoon
14
Stir and cook on high heat.
15
Bring the soup to a boil.
16
Reduce the heat and add curry.
- Curry powder: 1 tablespoon
17
Stir and cook the soup for another 10-15 minutes.
18
Remove from heat and blend with an immersion blender until smooth.
19
Add cream to the soup.
- Cream 20% fat: 30 ml
20
Mix thoroughly. Can be served with sour cream.
- Ground black pepper: to taste
