I learned this recipe with my dear Uncle Eric, who was always teaching me tricks and sharing his discoveries in the kitchen.
The combination of curry spice and sour cream is perfect!
Guarantee success on a chilly night paired with a glass of red wine. Enjoy!
- 4 cups roasted pumpkin puree you can substitute for butternut squash
- 500 ml chicken or vegetable stock
- 1 medium yellow onion diced
- 2 tbsp curry powder
- salt to taste
- ½ cup sour cream or plain yogurt
- 1/3 cup chopped parsley
- 1/3 cup olive oil
- Split pumpkin or squash in half, remove seeds
- On a baking sheet place squash facing down and bake at 375F (180C) until soft (about 35 minutes), you can speed the process using a microwave (about 7 minutes).
- On a large sauce pan drizzle olive oil over medium low heat, add onions and stir fry until wilted.
- Add Squash puree.
- Add chicken or vegetable stock, simmer for 5 minutes.
- Cream mixture using a handheld blender or transfer it to a standard blender.
- Back in the pan add curry powder and season with salt. If you like spicy feel free to add more curry powder, the more the better.
- Cover pan and simmer on low heat for 5 minutes.
- Serve it with a spoon of sour cream in the center of soup, drizzle olive oil and garnish with chopped parsley.