Mary Miso - Recipes for every day - Cookbooks
1 kg pumpkin (i.e. butternut squash or musquee pumpkin)
2 sweet potatoes cut in dices
½ small leek, cut in small pieces
¼ celery, cut in dices
1 onion, cut in dices
1 chili, cut in small dices
1 cinnamon stick
1 bay leaf
2 tablespoons curry
150ml white wine
1 litre vegetable stock
250ml single cream
2 table spoons oil or roasting
salt and pepper
2 table spoons honey
4 table spoons sour cream
4 slices bread, cut in dices
1 table spoon ground cinnamon
Roast leek, celery, onion, chili, cinnamon stick and bay leaf in oil. Season with curry, salt and pepper. Deglaze with white wine and reduce the wine by half. Add pumpkin, sweet potato and vegetable stock. Let the soup simmer for 45 minutes.
Add the single cream and cook for 5 minutes. Remove cinnamon stick and bay leaf, blend the soup and season with honey.
Roast the croutons golden brown in a pan, mix with the ground cinnamon.
Pour the soup into 4 bowls, add a tablespoon of sour cream to every bowl, and sprinkle the cinnamon croutons over the soup.
