Pumpkin Soup with Croutons
Pumpkin tastes good in many variations and with its colouring beta-carotene it provides healthy skin and good vision. Celery contains apiin and other essential oils which have an antibacterial effect - perfect for the autumn cold season!
For a vegan alternative, leave out the cream or replace it with an alternative product made from soy, oats or rice.
- For the soup
- 3 ½ pounds Crookneck pumpkin
- 1 stalk Celery
- 1 stalk Leeks (without green part)
- 1 chile pepper (red)
- 1 onion
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon Tomato paste
- 1 tablespoon Curry powder
- 14 ounces Vegetable broth
- 3 ½ ounces Whipped cream
For the soup: cut off pumpkin top. Remove seeds and pulp, being careful not to damage shell. Cut pulp into 1 cm (approximately 1/2 inch) cubes. Place pumpkin shell into preheated oven at 80°C (approximately 175°F). Rinse and slice celery.
Rinse and dry leek, cut into rings. Peel and dice onion. Rinse chile pepper, halve and remove seeds. chop finely. Heat butter and olive oil in a saucepan. Saute leek, celery and onion. Add chile pepper and tomato puree, season with curry powder and saute for a few minutes. Add pumpkin cubes and mix well.
Add vegetable stock and simmer on medium heat, covered, for about 20-30 minutes or until pumpkin is soft. Cut white bread into cubes. Heat butter in a pan and saute bread cubes until golden, drain on paper towels. Puree soup. Season with salt and pepper and add cream. Pour soup into pumpkin shell and sprinkle with croutons and cress. Serve.