Rich and creamy with a hint of ginger, cinnamon, and curry.
Pumpkin Soup with Curry
- 600 g / 21 oz of Hokkaido pumpkin (or pie pumpkin)
- 750 ml / 25 us fl oz of chicken stock
- 150 ml / 5 us fl oz of heavy cream
- 1 tbsp of mild curry powder
- 1 clove of garlic
- 1 thumb-size slice of ginger
- 1 cinnamon stick
- 40 g / 1 oz cold butter
- a handful of pumpkin seeds
- pumpkin seed oil
- Rinse and pat dry the pumpkin. Hokkaido pumpkins don’t need to be peeled, just cut the pumpkin in half, remove the seeds with a spoon and cut into small cubes.
- Place the pumpkin in a pot, pour over with broth and cook for about 20 minutes just below the boiling point. Add heavy cream and curry powder and blend everything with a stick blender.
- Add a whole, peeled garlic clove, a thumb-size slice of ginger and cinnamon stick into the soup and leave to infuse for 10 – 15 minutes then remove and discard. Stir in the cold butter and season the soup with salt and, if necessary, with more curry.
- Chop pumpkin seeds coarsely and roast them in a skillet without oil, shaking the skillet occasionally to avoid burning.
- Pour soup into warm soup bowls. Serve drizzled with pumpkin seed oil and sprinkled with roasted pumpkin seeds.