in Soup Recipes

Pumpkin soup with curry

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Ingredients for 6 servings:

  • 2 ½ kg pumpkin flesh
  • 500 g leek
  • 2 onions
  • 60 g clarified butter
  • Salt
  • pepper
  • 4 tsp curry
  • 1 liter chicken broth
  • ¼ liter white wine
  • possibly crème fraîche

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel, deseed, and dice the pumpkin. Trim, wash, and slice the leek into rings. Chop the onions and sauté them in clarified butter. Add the leek and pumpkin and fry briefly. Season with salt, pepper, and curry powder. Add the broth and wine. Cover and simmer for 20 minutes. Then puree the soup with an immersion blender. Stir in a little crème fraîche before serving, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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