Ingredients

• 4 tbsps Lurpak® butter
• 1 tbsp olive oil
• 2 tbsps ginger, grated
• 1 kg pumpkin, peeled and cut into small pieces
• 1 large onion, chopped
• 2 medium sized carrots, chopped
• 1 bunch of celery leaves
• 1 tbsp curry powder
• Nutmeg, grated
• 2 cup chicken stock
• 2 cup milk
• Salt
• Freshly - ground pepper
• 8 tbsps Arla® Whipping Cream

Directions

Add olive oil and butter in a large pan. Add ginger, vegetables, pumpkin, curry and spices. Sauté for 2-5 minutes and stir with a wooden spoon. Slowly add the chicken stock, milk and stir. Let the soup boil and if need add some water.

When the pumpkin is boiled, take it off the heat and blend it with a hand blended (minipimer) until the soup is soft and velvety. Serve it in individual deep bowls adding at the end 2 tbsps whipping cream. If you wish, add some croutons, some almond flakes and just a little bit fresh thyme.

Advice

When you are making velouté soups, blend them well so you get a velvety texture. It helps if you add some tablespoons of whipping cream.

When you clean the pumpkin, use a knife with similar to a bread knife.