Christmas Pumpkin Soup with Brussels Sprouts

Ingredients

• 1 starchy potato
• 400 g pumpkin flesh (e.g., muskmelon pumpkin)
• 250 g Brussels sprouts
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 0.5 tsp Curry Powder
• 600 ml Vegetable Broth
• Salt
• 2 slices toast bread
• 150 ml Heavy Cream
• 2 tbsp crème fraîche
• black pepper (ground)
• nutmeg
• chili sauce

Instructions

1. 1.

   Peel and dice the potato; dice the pumpkin flesh as well. Wash, trim, and separate the Brussels sprouts into individual leaves. Peel and finely chop the onion and garlic, then sauté them in hot butter until translucent. Add the pumpkin cubes, most of the Brussels sprouts (reserve a few leaves for garnish), and curry powder, cooking briefly. Pour in the vegetable broth, add the potatoes, and simmer for 25-30 minutes while stirring occasionally. Meanwhile, blanch the reserved Brussels sprout leaves in salted water briefly. Cut star shapes from the toast slices and roast them golden brown in a non-stick pan.

2. 2.

   Puree the soup until smooth. Stir in the cream, crème fraîche, and additional broth if needed to reach desired consistency; let it reduce slightly. Season with salt, pepper, and nutmeg.

3. 3.

   Serve the soup in bowls, placing the Brussels sprout leaves and toasted star shapes on top, and drizzle with a few drops of chili sauce before serving.