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.
