Cook up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort ā it has a lovely silky texture. Don’t forget crusty bread for dunking!
Pumpkin Soup with Curry
Course: SoupsCuisine: GermanDifficulty: Simple4
servings10
minutes40
minutesCook up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort āĀ it hasĀ a lovelyĀ silky texture. Don’t forget crusty bread for dunking!
Ingredients
600 g / 21 oz Hokkaido pumpkin with skin, deseeded and chopped into chunks
750 ml /25.4 fl oz chicken or vegetable stock
150 ml / 5.1 fl oz heavy cream
1 tablespoon mild curry powder
1 garlic clove, peeled and cut in half
1 thumb-sized slice of fresh ginger
1 cinnamon stick
1/2 of a scraped out vanilla pod (optional)
40 g / 1 oz cold butter
salt
- Extras
a handful of pumpkin seeds
pumpkin seed oil
Method
- Place the chopped up pumpkin in a medium-sized pot and pour in chicken or vegetable stock. Bring to the boil, then simmer for about 20 minutes until the pumpkin is very soft.
- Pour in heavy cream, add curry powder and bring back to boil again, then purƩe everything with a stick blender.
- Add garlic, ginger, vanilla pod, and cinnamon stick to the soup and set aside to infuse for 10 – 15 minutes then remove and discard. Stir in the cold butter and season the soup with salt and curry to taste.
- To toast the pumpkin seeds: add a handful of pumpkin seeds to a fat-free skillet and cook for a few minutes over medium-high heat, until they are toasted and flavorful. Stir or shake the pan occasionally to avoid burning.
- Ladle soup into warm soup bowls. Serve drizzled with pumpkin seed oil and sprinkled with the toasted pumpkin seeds.
Notes
- For an extra-velvety consistency, you can pour the soup through a fine sieve.
