Pumpkin, curry and leek soup
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Yes
Ingredients
- 500 ml (2 cups) of diced pumpkin
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 45 ml (3 tablespoons) of olive oil
- 2 carrots, sliced
- 2 potatoes, peeled and diced
- 1 celery stem, sliced
- 30 ml (2 tablespoons) of powdered curry
- 2 litres (8 cups) of chicken broth
- Salt and pepper, up to taste
- Garlic croutons (optional)
Preparation
Side-by-side mode
- In a large casserole, fry diced pumpkin and leeks in olive oil for 3 minutes.
- Add remaining ingredients except garlic croutons.
- Bring to a boil and simmer at low heat for 30 minutes.
- Serve with garlic croutons.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
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