Pumpkin Curry Soup

"A creamy, delicious and earthy soup to keep you warm when winter comes knocking on your door. I find it incredibly easy to make and very tasty."

Prep Time:    25min

Cook Time:    45min

Total Time:   1h 10min
Servings:     4
Difficulty:   Easy

Ingredients:

1/2 small-medium pumpkin

1 onion

2 garlic cloves

1 l milk

1 cup sour cream

4 Tbsp curry powder

1/2 Tsp nutmeg

2 Tbsp lemon juice

1 1/2 Tsp salt

2 Tbsp black pepper

a big handful of coriander leaves

1 baguette or 1/2 a dark bread loaf 

1. Fill a tall pot with water and bring to boil.
2. In the meantime rinse the pumpkin and with a spoon remove the seeds. Cut it in to large slices the same way you would cut an apple, leaving the skin on.
3. Add the pumpkin in to the warm matter and let it cook for 20-25minutes.
4. In the meantime, rinse, dry and chop finely the parsley.
5. Cut the onions in to rough peaces and blend them in a blender till they have a puree consistency. 
6. Test the pumpkin by cutting in with a knife. It should be soft and easy to cut through. If it is still hard, leave it in to cook an extra 5minutes.
7. Remove the pumpkin from the water and place it in a bowl to cool off for 10minutes. 
8. Once cooled off, remove the skin, roughly cut the pumpkin and blend it in a blender until it turns in to puree.
9. Heat up the milk in a big pot. Add in the 1/2 of the sour cream, onion and pumpkin mash and stir slowly till all components blend in to one. 
10. Add in the lime juice, salt, pepper, nutmeg, curry and parsley. Using a grater grate in the garlic using the small holes.
11. Keep stirring for a few more minutes.
12. Cut the bread and toast it.
13. Serve the soup in small bowls and decorate with a small spoon full of sour cream. 
14. Serve with the toasted bread for dipping and enjoy.