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🍲 Creamy Pumpkin Curry Soup

101 kcal · 30 min · 4 servings

Ingredients

• 0.5 onion
• 1 garlic clove
• 1 tbsp argan oil
• 200 g pumpkin flesh (e.g. Muscat)
• 100 g waxy potatoes
• 1.5 cm fresh ginger
• 1 tsp curry
• 1 pinch cumin
• salt
• white pepper
• 50 ml whipping cream (at least 30% fat content)
• 2 tbsp pomegranate seeds
• coriander (for garnish)

Instructions

1. 1. Heat some oil in a large pot over medium heat.
2. 2. Peel one onion and one clove of garlic and chop them finely.
3. 3. Add the onion and garlic to the pot and sauté until soft, without letting them brown.
4. 4. Peel a piece of pumpkin and cut the flesh into small cubes.
5. 5. Peel a potato, wash it, and cut it into small pieces as well.
6. 6. Add the pumpkin and potato pieces to the onions in the pot and sauté everything briefly.
7. 7. Peel a small piece of fresh ginger and grate it finely.
8. 8. Add the grated ginger to the pot and sauté it briefly.
9. 9. Season the mixture with curry powder, cumin, salt, and black pepper to taste.
10. 10. Pour 500 milliliters of water into the pot.
11. 11. Cover the pot and let the soup simmer on low heat for about 20 minutes until the vegetables are tender.
12. 12. Puree the soup finely with a hand blender.
13. 13. Strain the pureed soup through a fine sieve to make it extra smooth.
14. 14. Add a splash of cream to the soup and stir it in.
15. 15. Finally, adjust the seasoning of the soup with salt and pepper.
16. 16. Pour the finished soup into glasses or bowls.
17. 17. Garnish the soup with pomegranate seeds and fresh coriander leaves.

Nutrition per serving

• kcal: 101
• Protein: 2 g · Fett/Fat: 7 g · Carbs: 9 g