Pumpkin Cream Soup
Ingredients
- Ingredients
- 500 grams peeled Pumpkin
- 1 stalk Celery
- 1 stalk Leeks
- 1 onion
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 tsp Tomato paste
- ½ tsp Curry powder
- 500 milliliters Chicken broth (from a jar)
- 4 slices white bread (preferred, but other types can substitute)
- 2 tsps butter
- 50 milliliters whipped Whipped cream
Preparation steps
Coarsely chop pumpkin flesh. 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 1 tablespoon butter and olive oil. Add leek, celery and onion and sauté until translucent. Then add curry powder and tomato paste and fry 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, cut the crusts off the bread slices and cut bread into small cubes. Heat 2 teaspoons butter in a pan. Add bread cubes and fry until light brown.
Puree with and immersion blender. Season with salt and pepper, ladle into warm plates, top with 1 tablespoon whipped cream and sprinkle with croutons.
