PUMPKIN AND SALAMI SOUP (KüRBISSUPPE MIT SALAMI)

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Pumpkin and Salami Soup (Kürbissuppe Mit Salami) image

Make and share this Pumpkin and Salami Soup (Kürbissuppe Mit Salami) recipe from Food.com.

Provided by Mom2Rose

Categories     Vegetable

Time 40m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons canola oil
1 ounce butter
1 lb fresh pumpkin flesh
1 onion, chopped
1 large garlic clove, crushed
1/2 teaspoon mild curry powder
1 pinch dried thyme
5 cups chicken broth or 5 cups vegetable broth
2 -3 tablespoons cream
4 ounces german salami, chopped (such as Abraham brand)
sea salt & freshly ground black pepper
flat leaf parsley

Steps:

  • 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.

Nutrition Facts : Calories 300.4, Fat 23.3, SaturatedFat 9, Cholesterol 43.7, Sodium 1312.8, Carbohydrate 12.3, Fiber 1.2, Sugar 4, Protein 11.5

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