Preparation
Sauté the onion in butter with the curry.
Add the pumpkin, carrot or celeriac, and the potato. Let it stew gently.
Add the stock, bring to a boil, season with salt and pepper.
Simmer for 20 to 25 min covered.
Purée the soup until smooth and adjust seasoning.
Serve in warm soup plates.
Top with a swirl of cream and decorate as desired.
Tips !
- Frozen in portions, the soup keeps until the following year.
- If poured hot into clean bottles and refrigerated, it should be consumed within 2 weeks.
- For a thicker consistency, use starchy varieties such as red kuri squash (potimarron) or butternut.
- More liquid types, such as muscat squash, can be thickened with a potato.
- Red kuri squash can be cooked with the skin on—just remove any damaged parts.
Recipe from : www.swissmilk.ch
For 4 people
Preparation : 30 min
Cooking : 20 min
Ingrédients et produits
- 1 chopped onion
- 1 tsp curry powder
- Butter for sautéing
- 400 g Fribourg pumpkin (e.g., red kuri, butternut, or muscat squash), peeled and cut into pieces
- 1 small carrot or celeriac, peeled and cut into pieces
- 1 small potato, peeled and cut into pieces
- 8 dl vegetable broth
- Salt and pepper
- 180 g sour cream
- Pumpkin seed oil and pumpkin seeds for garnish
