Creamy Pumpkin Curry Soup and Parsley CroutonsO Meu Tempero
A mere teaspoon of curry powder (and a pinch of nutmeg) is all that's needed to impart this soup with incredible Far Eastern flavors -- and your kitchen with heady aromas. Pumpkin combines beautifully with these spices and purees to a velvety consistency, without having to add any cream at all. The soup is best when garnished with crisped croutons, which take just a couple of minutes to prepare.
- 1 butter
- 1 onions (chopped)
- 1 garlic cloves (chopped)
- 1 bay leaf
- 600 grams pumpkin (without the rind, cubed)
- 1 teaspoon curry powder
- 1 pinch nutmeg
- 700 milliliters chicken broth
- chopped cilantro (optional)
- olive oil
- sliced bread (cubed)
- dried parsley
- coarse salt
- 1Heat the butter in a saucepan and saute the onion and garlic with the bay leaf until they become very soft. Add the pumpkin cubes, curry powder, and nutmeg. Mix well. Add the chicken broth until all the other ingredients are submerged. Set the leftover broth aside. Simmer until the pumpkin is cooked. Remove the bay leaf, then pour it into a blender and puree until very smooth.
- 2Best served hot with parsley croutons and garnished with chopped chives or cilantro.
- 3For the croutons, simply heat a frying pan with a drizzle of olive oil. Add the cubed slices of bread. Toast, then sprinkle with dried parsley and a little coarse salt.