light pumpkin-leek soup
So dear ones, today we have Halloween - the night before All Saints Day. Today I made a light pumpkin soup with leeks and tomatoes.
A delicious, not only, Halloween recipe will set you in the mood for a scary party.
It is prepared quickly, made from fresh ingredients and when served in pumpkin, it also makes neat.
Halve the pumpkin, remove seeds and cut into pieces.
Clean the leek, halve lengthways and slice.
Peel onion and garlic and finely chop.
Wash the tomatoes, remove the stalk and cut into cubesHeat oil and butter in a large saucepan.
Sweat the leek together with garlic and onion, then dust with the curry powder and sugar, add the pumpkin and simmer softly with the lid closed for about 7 minutes.
Add 100ml orange juice and 800ml vegetable stock and bring to a boil.
Then add the tomatoes and bring to a boil again.
Switch the stove down and everything with the lid closed on a medium flame about 20 min. simmer until the pumpkin is tender.Now puree the soup with the blender and season with salt, pepper and nutmeg.
Wash leek longitudinally in half and slice.
Serve hot with fresh leeks, basil, pumpkin seeds and pumpkin seed oil.
With this simple soup you have a perfect belly warmer that fits perfectly into the colder season.
If you enjoyed my Halloween soup, I look forward to a feedback!