Pumpkin soup, light

Ingredients for 6 servings:

• 700 g pumpkin flesh (pitted, free of fibers, Hokkaido)
• 200 g leek (approx. 2 small stalks)
• 300 g tomatoes
• 3 tbsp oil (preferably olive oil)
• 2 tbsp butter (can also be replaced with oil)
• 1 tbsp curry powder, to taste
• 1 ½ liters chicken broth, or vegetable broth (for vegetarians)
• Salt
• pepper
• basil, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick, easy, with curry, without cream

Preparation: Dice the pumpkin flesh, clean, wash, and slice the leek, and wash the tomatoes (remove the stems) and dice or slice them. Preparation: Heat oil and butter in a large pot and sauté the leek, then sprinkle with curry powder and simmer with the lid closed until soft (approx. 12 minutes). Meanwhile, boil 1.5 liters of water in a kettle and dissolve the instant broth in it. (If using fresh, homemade broth, heat it first!) Pour the prepared (hot!) broth over the leek and bring to a boil. Then add the pumpkin and tomatoes and bring to a boil again. Reduce heat to low and simmer with the lid closed over medium heat for approx. 20 minutes, until the pumpkin is soft. Now puree the soup with a hand blender and season with salt and pepper. Serve sprinkled with fresh, chopped basil.