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.
1
Sauté finely chopped onion and garlic in olive oil.
- 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.
- Curry powder: 2 teaspoons
3
Add diced pumpkin and potatoes.
- 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.
- Milk: 100 ml
6
When serving, add croutons (bread+olive oil+garlic+salt+bake for 5-7 minutes) and sprinkle with black sesame.
- White bread: 200 g
- Olive oil: 3 tablespoons
- Garlic: 1 clove
- Black sesame seeds: to taste
