Pumpkin and Salami Soup (Kürbissuppe Mit Salami)

Recipe by Mom2Rose
READY IN: 40mins
SERVES: 4-6
YIELD: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil and butter in a large saucepan and gently sauté the pumpkin with the onion and garlic for about 5 minutes until softened.
  • Add the curry and thyme and cook for one minute then stir in the stock.
  • Bring to the boil, season and simmer, partially covered, for about 15 to 20 minutes until the flesh is very soft.
  • Strain off the liquid and reserve.
  • Pass the solids through a food processor or blender and blend until smooth, adding the reserved liquid.
  • Return to the pan and bring back to the boil.
  • Stir in the cream and then check the seasoning.
  • Pour into warmed soup plates and gently stir through the salami pieces. Sprinkle with the parsley leaves and serve with chunks of German rye bread.
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