Pumpkin and Curry Soup

Blend the baked pumpkin without the skin because the skin will give the soup a green color. Add the remaining ingredients, water, potatoes and spices.

Ingredients

• half of a large round pumpkin or one butternut squash
• 2-3 potatoes
• 1 large onion or 2 smaller ones
• 2 garlic cloves
• vegetable stock or water with Vegeta seasoning
• cooking cream
• curry
• turmeric
• salt
• pepper
• parsley

Preparation

1. Place the pumpkin into the oven to bake.

2. While it is baking, peel 2-3 potatoes and chop the onion and garlic.

3. First fry the onion in olive oil. Once it becomes translucent add the garlic.

4. Add vegetable stock. If you do not have it, use regular water and add Vegeta or a similar seasoning.

5. Remove the pumpkin from the oven, clean off the skin and seeds, then add it to the soup.

6. Add spices. You can use more curry, pepper or cooking cream depending on your taste.

7. Once the soup is cooked, blend everything with a hand blender until smooth and creamy.

Tip

My family absolutely loves this soup and constantly asks me to make it again.

Enjoy your meal!