Creamy Pumpkin Soup
Healthy, because
Even smarter
Pumpkin tastes in many variations, but especially as a cream soup! Thanks to its potassium content, it promotes kidney and bladder function and thus regulates the body's water balance in a natural way. Curry contains a lot of secondary plant substances that have an antioxidant effect. They can protect our body cells from the harmful effects of free radicals.
Instead of the bread croutons you can also sprinkle this cream soup with roasted pumpkin seeds. It can also be supplemented with other vegetables such as a little celery or one or two potatoes to make it thicker.
Ingredients
- Ingredients
- 500 grams peeled Pumpkin
- Celery
- 1 stalk Leeks
- 1 onion
- 1 Tbsp butter
- 1 olive oil
- 1 tsp Tomato paste
- ½ tsp Curry powder
- 500 milliliters Chicken broth (jarred)
- 4 slices white bread
- 2 tsps butter
- 50 milliliters whipped Whipped cream
Preparation steps
Coarsely chop the pumpkin. Rinse the celery, remove the stringy fibers, and thinly slice. Rinse the leek and thinly slice. Peel and finely dice the onion.
Heat the butter and olive oil in a large pot. Add the leeks, celery, and onion and sauté until translucent. Mix in the curry powder and tomato paste, and sauté briefly. Add the pumpkin, and mix until combined. Pour in the chicken broth, cover, and simmer for 20 minutes over medium heat until the pumpkin begins to fall apart.
For the croutons, remove the crust from the bread. Cut the bread into small cubes. Heat 2 teaspoons of butter in a pan. Add the bread and toast until lightly browned.
Puree the soup with an immersion blender. Season to taste with salt and pepper. Pour the soup into bowls, and top with 1 tablespoon of whipped cream. Garnish with the croutons and serve.
