In autumn this is not only one of my favourite meals, but also my classic starter for any Thanksgiving dinner: Pumpkin Soup.
- 2 teaspoons of cleared butter
- 2-3 diced garlic cloves
- 2 diced onions
- 1 diced large butternut pumpkin
- 1-2 diced carrot (optional)
- 1-2 diced potatoes (optional)
- 1-2 tea spoons curry powder
- 150 ml white wine
- 500 ml chicken stock
- 500 ml or more water
- just a trace of grated nutmeg
- salt and pepper
- optional: cream, cream double or cream fraiche and/or adding a decoration of balsamico reduction, pumpkin seed oil, pumpkin seeds or eatable flowers
Melt cleared butter and fry garlic and onion for a few seconds, immediately add vegetables and spread curry powder on top, stirr until everything is coated. Deglaze with 100 ml of white wine (you can also use red wine) and pour in chicken stock and water. Cook it for about 20 min, then puree everthing, add the rest of the wine, and season with nutmeg, salt and pepper.
I usually void cream, but recommend if you want to reduce spicyness of the curry or want to get a lighter color of the soup. I love to add eatable flowers just because of the colors.
Serve with breadrolls,e.g. as I did this year : Brezn-rolls.