Pumpkin Curry Soup
4 servings
30 minutes
Pumpkin soup with curry is a cozy dish that combines the rich flavor of pumpkin with the spicy notes of Eastern spices. Its roots lie in European cuisine, but the influence of spicy curry adds exotic warmth to it. The creamy texture from zucchini and celery makes the soup velvety, while red lentils give it richness and nutrition. The light spiciness of curry perfectly complements the natural sweetness of pumpkin, creating a harmony of flavors. Serving with crispy croutons adds a pleasant contrast. This soup is perfect for cool evenings, warming and delighting with subtle spice aromas. It can serve as both a light lunch and an exquisite dinner, providing comfort and enjoyment.
1
Sauté the vegetables in a saucepan or skillet for about 10 minutes over medium heat.
- Pumpkin: 100 g
- Zucchini: 100 g
- Celery: 100 g
2
Add lentils, cubes, curry to the vegetables, pour in water, bring to a boil, and cook for 15-20 minutes until the lentils soften.
- Red lentils: 100 g
- Stock cube: 1 piece
- Curry powder: 1 teaspoon
- Water: 500 ml
3
Let it cool down a bit.
4
Chop in a blender.
5
Serve sprinkled with breadcrumbs.
- White breadcrumbs: 50 g