WARMING CURRY PUMPKIN CREAM

As we are slowly coming to the end of summer and the days are becoming colder I thought it is the right time to share my ultimate curry pumpkin cream soup. A while ago I have shared carrot cream soup and I still love it, however, this recipe has a much more define and interesting taste. 

To be honest I was surprised how well it turned out, a bit spicy yet still flavorful and with a little bit of sweetness to it. I would only recommend to use a well sharped knife and same goes to the vegetable peeler to peal the pumpkin. The skin tends to be very hard and without using one the process can be very dull and annoying - I tired and trust me it was no fun until I found my knife sharpener..  If you are really lazy you could use ready pumpkin puree but the taste will be much more blunt, hence I’d say it is worth the extra effort. 

Warming Carrot Cream Soup

To be fair I have never been a fan of soups. I did not like the fact it is simply water with vegetables inside, how can you even get full eating that? My opinion has changed after trying cream soups. They are way more filling and it seams like the taste is much richer. 

As you probably know, here in UK, it is quite common that it is raining, it is windy and generally the weather is not the greatest at all times. Since I moved to Leeds, there were more days when I have been ill then days where I felt OK. Probably I just have to get used to that climate but that is not what I want to share. There is nothing that warms me better then a delicious cream soup. It helped me to feel better and warm up on these rainy days.