Nutmeg Pumpkin Soup with Celery and Croutons

Ingredients

• 1.5 kg nutmeg pumpkin
• 300 g stalks celery
• 1 stalk leek
• 1 red chili pepper
• 1 onion
• 3 tbsp Rapeseed oil
• 1 tsp tomato paste
• 1 tbsp curry powder
• 400 ml Vegetable broth
• 100 g heavy cream
• Salt
• Pepper
• 1 box watercress
• 4 slices Whole grain toast

Instructions

1. 1.

   Remove the top of the pumpkin and carefully scoop out the flesh, leaving the shell intact. Cut the pumpkin flesh into about 1 cm cubes and set the hollowed pumpkin in an oven at 80°C to keep warm.

2. 2.

   Wash and slice the celery stalks. Clean the leek and cut into rings. Peel and dice the onion. Wash the chili pepper, split it lengthwise, remove seeds and white membrane, then finely dice.

3. 3.

   Heat 1 tbsp oil in a pot over medium heat. Sauté leek, celery, and onion for 2 minutes. Add curry powder, diced chili, and tomato paste; cook another 2 minutes.

4. 4.

   Add pumpkin cubes and stir well. Pour in vegetable broth, cover, and simmer on medium heat for 20–30 minutes until the pumpkin pieces are tender.

5. 5.

   In a skillet, heat remaining oil. Dice the toast and roast until golden brown, then set aside. Puree the soup finely. Season with salt and pepper, fold in cream. Trim, wash, and dry watercress.

6. 6.

   Serve the soup poured into the warmed pumpkin shell, topped with crouton cubes and sprigs of watercress.