Pumpkin and Salami Soup | |
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(Kürbissuppe mit Salami) Recipe courtesy of Roz Denny, Modern German Cooking. Serves 4 to 6 Ingredients:2 tbsp canola oil1 oz butter 1 lb fresh pumpkin flesh 1 onion, chopped 1 large garlic clove, crushed 1/2 tsp mild curry powder a good pinch of dried thyme 5 cups chicken or vegetable broth 2 to 3 tbsp cream 4 oz German salami (such as Abraham brand) cut into shreds or quarters sea salt and freshly ground pepper flat leaf parsley leaves or chervil sprigs, to garnish Preparation:Heat the oil and butter in a large saucepan and gently sauté the pumpkin with the onion and garlic for about 5 minutes until softened.Add the curry and thyme and cook for one minute then stir in the stock. Bring to the boil, season and simmer, partially covered, for about 15 to 20 minutes until the flesh is very soft. Strain off the liquid and reserve. Pass the solids through a food processor or blender and blend until smooth, adding the reserved liquid. Return to the pan and bring back to the boil. Stir in the cream and then check the seasoning. Pour into warmed soup plates and gently stir through the salami pieces. Sprinkle with the parsley leaves or chervil sprigs and serve with chunks of German rye bread. |
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