Kürbissuppe mit Salami
Salami shouldn't be relegated just to salads, pizza and snacks. Try adding it to hot dishes such as soups. In this recipe, the full smoky flavor is nicely balanced by the creamy sweetness of pumpkin.
- 2 tbsp canola oil
- 1 oz butter
- 1 lb fresh pumpkin flesh
- 1 onion chopped
- 1 large garlic clove crushed
- 1/2 tsp mild curry powder
- generous pinch dried thyme
- 5 cups chicken or vegetable broth
- 2-3 tbsp cream
- 4 oz German salami such as Abraham brand, cut into shreds or quarters
- sea salt and freshly ground pepper
- flat leaf parsley or chervil to garnish
Recipe courtesy of Roz Denny, Modern German Cooking
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 a 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.