Pumpkin Cream Soup
A creamy, spiced pumpkin soup with potatoes, ginger, curry and walnuts, pureed smooth and served with croutons and cream.
Ingredients
| 500 g | cleaned and peeled pumpkin | |
| 1 head | onion | |
| 1-2 | potatoes | |
| 1 | carrot | |
| 1 piece | celery (root) | |
| 1/2 tsp | 2.5 ml | grated fresh ginger |
| 2 | garlic cloves | |
| 2 tbsp | 30 ml | olive oil |
| — | walnuts (a handful) | |
| 1/2 tsp | 2.5 ml | turmeric |
| 1 tbsp | 15 ml | curry |
| — | coriander (a pinch) | |
| 100 g | walnuts | |
| — | black pepper, salt | |
| — | grated nutmeg (tip of a knife) | |
| — | cooking cream |
Instructions
Grate the carrot and celery on a coarse grater. Sweat them in the olive oil with 1 tablespoon of water for 2-3 minutes. Add the chopped onion and the ginger, which are also briefly sweated. Finally add the crushed garlic cloves, stir, then add the pumpkin and potatoes cut into pieces and the walnuts. Pour in 3 cups of warm water. Season with salt. Boil until the vegetables soften. Puree the mixture. Add hot water to the desired thickness, a little cream, the nutmeg, salt and black pepper. Boil for a few minutes. Serve with croutons and cream.