Summary

Ingredients

• 700 g pumpkin pulp, (pitted, stripped fibers, Hokkaido)
• 200 g leek, (approx. 2 small sticks)
• 300 g tomato (s)
• 3 tablespoon oil, (preferably olive oil)
• 2 tablespoon butter, (can also be replaced with oil)
• 1 tablespoon curry powder, to taste
• 1 ½ liter chicken broth or vegetable broth (for vegetarians)
• salt
• pepper
• Basil, fresh

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Instructions

1. Preparation:
2. Dice the pumpkin flesh, clean, wash and slice the leek, wash the tomatoes (remove the stalk) and cut into cubes or slices.
3. Preparation:
4. Heat the oil and butter in a large saucepan and sweat the leek in it, then dust with the curry powder and cook until soft with the lid closed (approx. 12 min.)
5. In the meantime, boil 1.5 liters of water in the kettle and dissolve the instant stock in it. (If using fresh, homemade broth, heat it up!)
6. Pour the finished (hot!) Broth over the leek and bring the whole thing to a boil. Then add the pumpkin and tomatoes and bring to the boil again. Turn the stove down and let everything simmer on a medium flame for about 20 minutes with the lid closed, until the pumpkin is soft.
7. Now puree the soup with the blender and season with salt and pepper. Serve sprinkled with fresh, chopped basil.