Curried pumpkin cream soup
On cold days at home, we always have soups or creams, and today I was thinking that with all this talk about rising electricity prices, I'm going to make some ahead of time. It'll be cheaper if I cook it before 6 pm.
I love making cream soups in my Thermomix® because they come out so smooth and perfectly blended; I don't think any other machine in the world can do it better. But for making broths, I prefer a pressure cooker with generous measurements so I have plenty to freeze and have on hand for a few days. And if you're in a hurry, you can use supermarket broth. My favorite is Aneto®, and the next best is Gallina Blanca®, but I've tried an organic vegetable broth called "Caldo Azteca" that has a very unique flavor because it contains tomato and spices like chili, turmeric, and cumin—it's delicious!
Let's get to the cream, you'll see how delicious it is with some new additions I've made thanks to your contributions .
Large pressure cooker, 28 cm in diameter – very convenient for cooking thanks to its wide base. It has an 8-liter capacity, although you can find them in 5, 10, and 12-liter versions. Bundle up and take care.
150g of peeled carrots
250g of leeks or onion
1 tablespoon of curry powder or a pinch of smoked paprika - optional, adjust to taste -
50g of extra virgin olive oil
600g of peeled pumpkin
salt to taste
500-600g of water—or enough to cover the vegetables—or Aztec broth, vegetable broth, etc. Add broth depending on the desired thickness of your cream. I recommend starting with 500g and then increasing the amount to adjust to your liking.
100 g of liquid cream, evaporated milk, whole milk, 4 questions
For decoration:
Picatostes
Peel the carrots and leek and put them in the bowl, chop for 4 seconds at speed 4. Add the teaspoon of curry and the oil and program for 5 minutes, Varoma, speed 2.
Add the chopped, peeled pumpkin and program for 10 minutes, 100º, speed 2.
Cover all the vegetables with the water or broth of your choice, season with salt and pepper and program for 15 minutes, 100º, speed 1. Check the salt level or season to taste.
Add the cream in the last minute and blend at progressive speed 5-7-9.
Serve the cream decorated with croutons or chives or cream, as desired.
