Creamy Pumpkin Soup with Noodles and Radicchio
Peel the carrots and cut into cubes. Peel and remove the seeds from the pumpkin and cut into cubes. Peel and finely grate the ginger. Peel the shallot and garlic and chop finely. In a saucepan heat the oil and and saute the the shallots and garlic until translucent.
Add the carrots, pumpkin and ginger to the pan, sauté briefly and stir in the broth. Season with salt, pepper and curry and simmer over medium heat until the vegetables are tender, 20-25 minutes. Meanwhile cook the lasagne sheets in a pot of boiling salted water until al dente, remove with a slotted spoon, rinse with cold water, drain well and cut into bite-size pieces.
Rinse, shake dry and cut the radicchio into fine strips . Puree the soup in the pot with an immersion blender, stir in the cream and bring to a boil. Season with salt and pepper. Add the cut up lasagne noodles to the soup and cook just until heated through. Serve the soup in preheated soup bowls and garnish with the radicchio.