Spicy Pumpkin-Potato Soup
- 100 grams starchy potatoes
- 400 grams Pumpkin (peeled and seeded (z. B. muscat or butternut squash)
- 2 shallots
- 1 garlic
- 1 red chile pepper
- 2 tablespoons olive oil
- ½ teaspoon Curry powder
- 750 milliliters Vegetable broth
- 200 milliliters Whipped cream
- 1 splash lemon juice
- freshly ground peppers
- 1 tablespoon thyme (for garnish)
- 4 bay leaves (for garnish)
Peel the potatoes, rinse and dice. Cut the pumpkin flesh into cubes. Peel and finely chop the shallots and the garlic. Rinse the chile, halve, remove the seeds and white ribs and cut into fine dice. Set aside about half aside for garnish. Heat the oil in a saucepan and sauté the remaining chile together with the shallot and garlic until tender but not browned. Add the pumpkin and potato cubes, sprinkle with curry and sauté briefly. Add the broth and simmer over low heat for 25-30 minutes. Add the cream (up to 4 tablespoons). Working in batches if necessary, transfer the soup to a blender and puree. and strain through a sieve and return to the pot. Depending on the desired consistency add a little more broth or return the soup to a simmer and cook until it has reached the desired consistency. Season with salt, lemon juice and pepper.
Ladle into bowls and serve garnished with the reserved chile and thyme.