An ideal soup for winter days with lots of vitamins! The extra virgin olive oil with chili really makes a difference!
- 1 pumpkin
- 2 potatoes
- 2 onions
- 2 garlic cloves
- extra virgin olive oil
- extra virgin olive oil with chili
- 1 bay leaf
- 1 teaspoon nutmeg
- 1 teaspoon curry
- 1 vegetable stock cube
- 1 hand blender
- 1 ladle
- 1 large pot and lid
First, wash and remove the rind and seeds from the pumpkin and then cut the flesh into large cubes.
Then wash and peel the potatoes and cut them into large cubes.
Peel the onions and garlic cloves and cut them into large pieces. Then sauté them in a little extra virgin olive oil over low heat.
Add the pumpkin and potatoes and sauté for about 5 minutes.
Put the crumbled cube of vegetables in the pot, cover everything with water and pour in the curry, nutmeg and bay leaf. Let simmer over low heat for about 30 minutes.
When the vegetables are cooked (check with a fork), mix with the hand blender the contents of the pot.
Check the seasoning and add salt and pepper according to your taste.
Serve hot. Drizzle a few drops of extra virgin olive oil with chili on each plate after the soup is served.
Bon appétit !