Creamy Pumpkin Soup
The beta-carotene contained in the pumpkin, provides the orange colour and can be converted to vitamin A in the body. This is important for beautiful skin and good eyes.
Refine the soup with a little ginger - this provides a spicy-hot note and gets the circulation going.
Ingredients
- Ingredients
- 4 small Pumpkin (about soup bowl size)
- 1 stalk Celery
- 1 stalk Leeks
- 1 onion
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 tsp Tomato paste
- ½ tsp Curry powder
- ¼ l Chicken broth (from a jar)
- 4 slices white bread (preferred, but can substitute other types)
- 2 tsps butter
- 50 milliliters whipped Whipped cream
Preparation steps
Cut lids from the pumpkins. Scoop out pumpkins carefully without damaging the shell. Remove the seeds and cut pumpkin flesh into 1 cm (approximately 1/2 inch) cubes.
Rinse celery, remove coarse threads and cut stalk into thin slices. Rinse leek and cut into thin rings. Peel onion and chop finely.
Heat a large pot and add butter and olive oil. Add leek, celery and onion and sauté until translucent. Add curry and tomato paste and sauté briefly. Add pumpkin cubes and mix well. Pour in the chicken broth, cover and simmer over medium heat until the pumpkin pieces disintegrate, about 20 minutes.
Meanwhile, remove crusts from bread. Cut bread into small cubes. Heat 2 teaspoons butter in a pan. Add bread cubes and fry until light brown.
Puree soup with an immersion blender. Season with salt and pepper. Pour soup in the hollowed-out pumpkins. Drizzle each serving with 1 tablespoon whipped cream and sprinkle with croutons.