Pumpkin soup with curry and cheese crisps

Name: pumpkin soup with curry and cheese crisps
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon oil; 1 onion; 2 clove garlic; 1 tablespoon curry powder; 600 gram pumpkin; 500 milliliters vegetable stock; 100 gram Parmesan cheese; 1 tablespoon dried rosemary; 100 creme fraiche; 0.5 bunch chives

Ingredients

Directions

Preheat the oven to 200 ° C.
Heat the oil and fry the onion for about 4 minutes.
Add the garlic and curry powder and fruit for 1 minute.
Add the pumpkin and fry for a few minutes.
Pour in the stock and bring to the boil. Let the pumpkin boil gently for about 20 minutes with the lid on the pan.
Meanwhile, make the cheese crusts.
Mix the cheese with the rosemary and a pinch of pepper.
Spoon small piles with some space on the baking sheet and bake in the middle of the oven for about 10 minutes until golden brown.
Allow the crisps on the baking sheet to cool down until they are firm.
Purée the soup with a hand blender smooth and creamy and season with salt and pepper.
Divide the crème fraîche over it and sprinkle the soup with the chives.
Serve the cheese crisps.