Pumpkin Soup
COOK
Phoebe Wu
Country
Switzerland
YIELDS
1 Serving
TOTAL TIME
40 mins
Ingredients
1 tbsp butter
3-4 cloves garlic (chopped)
1 onion (chopped)
2 pinch ginger powder or fresh ginger (chopped)
1/2 tsp curry powder
1 pinch pepper
2 potatoes (cubes)
1 can of pure pumpkin (recommend E.D Smith pure pumpkin 796 ml)
1 vegetable broth/bouillon
100 g 33% whipping cream
salt and pepper to taste
Served with
bread or bun (your choice of homemade or buy it in the supermarket)
1 tbsp sour cream (optional)
roasted pumpkin seed (optional)
parsley leaves (optional)
Steps
In a large pot, melt the butter over medium heat. Once the butter is just beginning to melt, add the onion, garlic, ginger, curry powder, pepper and sauté for 5 minutes or until onion turns brown.
Add the potatoes, then add pumpkin can, broth, and stir to incorporate and cook until potato soft. Season with salt, pepper and bring to a boil.
Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, and additional water or broth to reach desired consistency.
Return the mixture to the pot or large a sauce pan. Stir in the cream for 5 minutes.
Serve warm and drizzle with sour cream, roasted pumpkin seed, and parsley leaves.