Curry pumpkin cream soup à la Laura

Ingredients for 4 servings:

• ½ Hokkaido pumpkin (se), approx. 500 – 700 g
• 1 m.-large zucchini, green
• 2 m.-large carrot(s)
• 2 m.-sized potatoes
• ½ stalk(s) leek
• 1 tsp walnut oil
• 1 onion(s)
• 2 garlic cloves
• 400 ml vegetable broth, instant
• 400 ml skimmed milk
• 1 tbsp curry powder
• chili powder
• Salt
• pepper
• 1 pinch(s) cumin
• 100 ml low-fat yogurt, creamy
• n. B. pumpkin seed oil
• e.g. chervil or chives

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

low in fat yet very creamy, suitable for WW

Wash the Hokkaido pumpkin thoroughly, trimming and cutting up any damaged parts, removing the seeds, and cutting the rest into 1.5-2 cm cubes. Clean the carrots, zucchini, and leek thoroughly and cut into slices or cubes. Peel and dice the potatoes. Pour the walnut oil into a saucepan and heat gently. Add the diced onion and sauté. Add the pumpkin cubes and garlic, sauté briefly, and pour in the vegetable stock. Reduce the heat. Now add the diced leek, carrots, potatoes, and zucchini. Stir well and simmer for about 10 minutes. Season with salt, pepper, curry powder, and chili powder. Stir again and add the milk. Simmer the soup for about 10 minutes over medium heat, stirring frequently and making sure nothing burns. The soup is naturally quite creamy and is ready when the pumpkin skin is soft after about 20 minutes. Remove from the heat and puree half of the soup in a blender until smooth, then mix it back into the soup to make it very creamy. Stir the creamy skimmed milk yogurt into the hot soup. Do not allow it to boil any further, or it will curdle. For a particularly full-bodied flavor, add a little pumpkin seed oil to the soup. Sprinkle with chervil or chives and serve. Tip: This soup also goes well with crab, salmon, and lean diced ham, but then it is no longer vegetarian. Total for 4 people: 6 people.