Winter is coming near and we are all looking for something warm and tasty to cheer us up in these cold days. A couple of years ago I discovered pumpkin cream soup – I tried it first in a restaurant and fell in love with it instantly! Since then it’s been my favorite autumn dish and I will be happy to share the recipe with you.
*Before you start cooking: if you know how to cut and peel the pumpkin, feel free to do so (my first try with it was a disaster, because it took ages to cut the hard thing and it was not easy to peel it, either).
*For making a cream-soup, a blender is needed.
- 200 g pumpkin (I’d recommend already cut and packed version; for example, from Migros)
- 1 piece of leek (“Lauch”)
- 2 small onions
- Some olive oil and butter
- 2 tea-spoon curry powder
- 2 tea-spoon tomato paste
- 700-800 ml chicken broth (1 cube)
- 200 ml cream (“Sahne”)
- 2 potatoes
- 1 bar of celery (green part, without leaves)
- salt and pepper
1. Wash, peel and cut leek, celery, onions and potatoes. Put some butter and oil in a pot and melt it on low temperature. Add celery, leek and onions, gently roast for 3-5 minutes. Add tomato paste and curry powder.
2. Prepare the chicken broth (or a vegetable broth from a cube). Add pumpkin and potato pieces to the vegetables, pour the broth in. Cook the mixture by medium heat for 20 min. (pumpkin and potatoes should become soft).
3. Add 200 ml cream and stir gently. Use the blender to give the soup a creamy consistency. Add salt and pepper.
4. You can decorate the soup with pumpkin seeds or croutons. A spoon of heavy cream on top (creme fraiche) also gives it a nice touch.