2 tomatoes (about 300 g) or 1/2 can of diced tomatoes
3 cups (750 ml) broth
1 onion
2 cloves garlic
2 teaspoons curry powder
1 teaspoon turmeric
2 tablespoons olive oil
1/2 cup (125 ml) 18% sour cream for soups and sauces (or 30% heavy cream)
fresh basil
Preparation
Peel the pumpkin, remove the seeds, chop the flesh into cubes. Peel and cube the potatoes.
In a larger pot in olive oil, sauté the diced onion and peeled garlic slices. Add the pumpkin and potatoes, season with salt and fry, stirring occasionally for about 5 minutes. At the end add curry and turmeric.
Pour in hot broth, cover and bring to a boil. Reduce heat to medium and cook for about 10 minutes.
Blanch fresh tomatoes, peel, cut into quarters, remove stems and seeds from chambers. Chop the flesh into cubes and add to the soup. Canned tomatoes are already ready to use, just add to the dish.
Stir, cover and cook for about 10 minutes or longer until vegetables are tender. Blend with an immersion blender with the addition of sour cream (reserve a few teaspoons for drizzling on the soup).
Before serving, sprinkle the soup with chopped basil.
