It’s mid-January and that means one thing for me: Eat as much pumpkin as possible before the season is over! This soup is perfect as a tasty and colour-popping starter topped with lovely curry croutons or as a simple and healthy weeknight dinner dish (I usually leave of the croutons for that one).
Ingredients (4-6 people, depending on the serving size):
1 garlic clove
700g of pumpkin (I used butternut)
2 tablespoons of curry powder (mild)
2 tablespoons of butter
3 dl orange juice
5 dl vegetable stock
200g of crème fraïche
Curry powder (you may add any spice you want depending on the soup you are making)
Wash and chop your pumpkin (butternut pumpkins do not need to be peeled).
Peel onions and the garlic clove, chop coarsely and sauté in hot butter. Add pumpkin and curry powder and sauté everything for 3-5 minutes. Deglaze with orange juice. Add the stock. Cover the pot, reduce heat and let simmer for 20-30 minutes until the pumpkin is soft. Add the crème fraïche and puree everything. Season with salt and pepper.
Cut the bread into even cubes.
Fry in a frying pan with a little butter at medium heat for about 5 minutes (depending on the size of the cubes). Turn from time to time until the croutons are golden brown. Let them cool.
Top the soup with a bit of crème fraïche and some croutons – and enjoy!