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Pumpkin soup (4 pers.)
November 1, 2015
This recipe is typical because ... There are a lot of pumpkin soup recipes on the internet but I still prefer this one. It is probably because this soup is a bit less sweet than most recipes because of the celery and curry.
Ingredients :
1 kilo pumpkin
1.25 liter vegetable stock
50 ml milk or cream
2 carrots, sliced
2 leeks , sliced
2 stalks of celery, sliced
2 chopped onions
2 sprigs of thyme
bay leaf,
1 clove garlic minced
olive oil
parsley
chives
2 teaspoons curry powder
salt and pepper
possibly ham cubes.
Method:
Peel the pumpkin (you do not need to peel the Uchihi Kuri, just wash it) and cut the pumpkin into pieces, remove the seeds.
Put some oil in a soup pan or tall pan and fry the onion and garlic until translucent over a low heat.
Add the celery, leek , carrots and pumpkin cubes and stew for 5 minutes.
Add the curry powder and let it stew for a while.
Add the stock, bay leaf and thyme and bring everything to the boil.
When it boils, turn the heat down and let it cook for about half an hour until the vegetables are cooked.
You can now remove the bay leaf and thyme and then puree the soup with a hand blender. You can then sieve it, but I never do that myself.
Reheat the soup and, for non-vegetarians, stir in some diced ham and heat it up briefly.
Add salt and pepper to taste and a little cream or milk, garnish with chives and parsley.
Tasty !
