Pumpkin Soup

I love soup. One of my favorites is this easy-to-make pumpkin soup. I always use fresh pumpkin but tinned is an easier option if you don’t like the hassle of peeling & cleaning them. Here is what you need and how to make this healthy & scrumptious soup:

You need about 350 g pumpkin (peeled & cubed), 2 tbsp olive oil, 2 cloves of garlic (sliced), one medium size onion (thinly sliced), 2 tsp curry powder, 1 tsp turmeric, 1 bay leave, 4 cups vegetable/chicken stock, salt, ½ cup cream.

Start by heating olive oil and sauté the onion and garlic. Be careful not to burn your onion and garlic, cook it on low heat for about 5 minutes until translucent. Add in curry powder, turmeric, bay leave, pumpkin and stock. Add salt if you like (I don’t normally used salt for this recipe as the stock is normally has salt in it). Let boil and turn down the fire. Cook pumpkin till tender (for about 15 minutes). When pumpkin is tender, fish out the bay leaf and let the pumpkin cool down a bit. Puree pumpkin in food processor until smooth. Pour puree back into a clean pan and let it boil gently. Add cream just before serving. Serve immediately with garlic or French bread. Bon Appétit!