Curry Pumpkin Soup

Ingredients

• 2 lb pumpkin (peeled, seeded and cubed)
• 1 small onion finely chopped
• 2 stalks celery finely chopped
• 1 medium carrot finely chopped
• 1 medium potato finely chopped
• 3 tablespoon butter
• 1 liter chicken stock
• 2 teaspoon curry powder
• 2 bay leaves
• Salt and pepper to taste
• 1/4 cup cream for garnish
• 1 tablespoon chopped parsley for garnish
• Roasted pumpkin seeds for garnish
• 1 large onion thinly sliced
• 2 tablespoon flour
• 1 cup vegetable oil

Instructions

1. Wash, peel, chop and mince vegetables accordingly.
2. In a small bowl place the sliced onion, sprinkle with flour and mix to completely cover all onion. Place a small deep pot over high heat, pour oil, add onion and deep fry until golden and crispy, remove from oil and place on paper towels to drain any excess oil.
3. Place a large deep pot over high heat, put butter in the pot, add finely chopped onion and saute for 2 minutes, add carrots, celery, pumpkin and potato in the pot and saute all vegetables for 5 minutes. Add curry powder and continue stirring for 1 minute then add chicken stock. Cover the pot and bring to boil, reduce heat to medium low and cook soup for 30 minutes.
4. Use a stick blender or a regular blender and puree the soup until smooth and creamy. Season the soup, plate and garnish with cream, parsley, fried onion and roasted pumpkin seeds.