Pumpkin Soup with Sour Cream and Thyme
Prep: 15min
|
Servings: 4
|
Cook: 30min
A simple pumpkin soup that tastes great for dinner, lunch, or as a take‑out meal. The creamy texture is balanced by the fresh thyme and a touch of curry.
Ingredients
- 400 g pumpkin flesh (peeled and seedless)
- 2 tbsp olive oil
- 1 Tbsp freshly chopped thyme
- 800 ml vegetable broth
- Salt
- ground pepper
- 1 tbsp Mild curry powder
- 200 g sour cream (or crème fraîche)
- thyme sprigs for garnish
Instructions
-
1.
Dice the pumpkin and sauté in hot olive oil, then add the thyme. Pour in the broth, cover, and simmer for about 30 minutes.
-
2.
Blend the cooked pumpkin until smooth, season with salt, pepper, and curry, stir in the sour cream, and serve sprinkled with thyme leaves.
