An ideal meal that is even more delicious when served with fish roe and some nice crusty bread.
Serves: 6 Preparation time: 20′ Baking time: 1:15′ Ready in: 1:35′
1 kg pumpkin cleaned (only the flesh)
1 potato, peeled
1/3 cup extra-virgin olive oil
1 tbsp curry powder
1 tsp cumin powder
1 large onion, grated
1 cup dry white wine
1 lt chicken stock
1 cup single cream
12 slices fish roe
salt, black pepper freshly ground
Cut pumpkin flesh and potato in large dices.
Heat olive oil in a large saucepan and stir in all spices and sauté until fragrant. Stir in onion and sauté until translucent. Add pumpkin and potato and cook over medium heat until golden brown. Add wine and 3 minutes later add chicken stock. Simmer for 25-30 minutes on low heat until vegetables are tender.
Remove pan from heat and whizz using a stick blender until smooth and shiny. Stir in cream and check for salt.
Serve soup in bowls garnishing with a few slices of fish roe on top.
Και η συνταγή στα ελληνικά: Πικάντικη κολοκυθόσουπα με αβγοτάραχο