Pumpkin soup with corn, curry, pistachio and truffle oiltre
Treat yourself from the inside out with this easy pumpkin curry soup. You’ll love how quick and easy it is to make and you’ll find this to be a new go-to recipe!
Ingredients (Servings 4)
•800 g sliced pumpkin into cubes
• 1 large red onion
• 1 tbsp garlic paste
• fresh oregano
• salt, pepper
• olive oil
• 1 beef stock
• 1 lt of water
• 2 cobs of corn
• truffle oil
• 1 tsp of curry
• fresh butter
We wash and cut our pumpkin and onion in equal parts. In a saucepan add a little olive oil and a little butter and start cooking by adding the onion, and with softening add our pumpkin, salt, pepper,garlic,oregano and cook for moderate heat for 2-3 minutes.
In another saucepan at the same time, add 1 lt of water to a beef cube and let it boil until the cube is dissolved in our water.Add the 500 ml of the broth prepared in the pot with the pumpkin and cook until the pumpkin softens. When it’s ready to strain, keep the broth in the pumpkin, add the whole mixture of the pot to a blender. We begin to beat and gradually add the broth we have squeezed until we have a texture of soup.
Correct salt, pepper, add 3-4 pieces of butter and continue to hit for a few more seconds. In a small frying pan, sauté our corn in a strong fire with some olive oil and sprinkle with curry.In a bowl or a cup, serve our soup, add corn with curry, crushed pistachio , freshly ground pepper and drops of truffle oil.
Our soup to have the perfect texture, it would be good to get through a strainer!
Bon apetit with Soul Kitchen store’s tableware!