- pumpkin - medium size, about 1 kg, but can be bigger
- 2pcs of potato
- 1pc of onion (bigger)
- 5 cloves of garlic
- 1 litre of chicken broth - may be replaced by bouillon cube or Masox - all have been tested and are good
- 250 ml cooking cream - plus some for decoration
- 1 teaspoon of curry
- 2 buns or rolls
Deprive the core from the pumpkin-scoop it out if you want to use the pumpkin for decoration-if not slice it, take out the core and peel the pumpkin. Dice it. In case of scooping, dicing is not necessary.
Saute onions in butter and cook until golden brown. Add pumpkins to the onions and let it braise. Meanwhile peel two potatoes and dice.
Add potatoes to the saucepan with pumpkins and pour chicken broth over it all. Cook about 40 minutes until soft. Take a hand blender and mix - for those who do not have it, use the ordinary one. Add 250 ml of cream and a spoonful of curry, salt to taste, add a bit of pepper-on the tip of a teaspoon. Simmer a few minutes. In the end add garlic.
Melt butter in a pan and dice the rolls, saute in butter until golden brown. Finally we are done- pour the soup on plates and pour cream on a spoon and drizzle, add croutons.
Author Romana. V