Country pumpkin soup, velvety smooth with a hint of fruity spice provided by the orange juice and curry powder, this soup is an absolute treat served cold or hot.
500 g pumpkin, peeled and cut into pieces
1 onion, sliced
3 ml salt
1,5 litres water
150 ml orange juice
150 ml cream
10 ml curry powder
blue cheese, crumbled
Put the pumpkin, onion and salt into a saucepan with the water
Cover and boil for 15 minutes or until pumpkin is soft
Drain, reserving the liquid, and purée the pumpkin and onion in a food processor
Add 150 ml of the reserved cooking liquid, together with the orange juice, cream and curry powder
Purée the mixture in the food processor again until it is quite smooth
Refrigerate and serve cold.
If you prefer your soup hot, reheat it gradually in a saucepan, but do not boil
Serve the soup with little pieces of the blue cheese scattered over the top.
Don’t throw out the pumpkin seeds: wash carefully, toast in a lightly oiled frying pan and sprinkle over a salad.