Turkey Pumpkin Soup

The taste of this hearty dish turns out to be rich. The addition of curry makes it brighter and cream softens.

Ingredients

• Turkey fillet 300-350 g
• Water 2500 ml
• Onion 2 pieces
• Celery 2 stems
• Carrot 1 piece
• Vegetable oil 2 tbsp. spoons
• Curry 2 tsp
• Potatoes 3-4 pieces
• Pumpkin 250-300 g
• Cream 60-80 ml
• Salt taste
• Ground black pepper taste
• Greens taste

Directions

1. Pour the turkey with cold water and boil for about 30 minutes. Place on a plate, cool and cut into small pieces.
2. Cut onions, celery, carrots into small pieces. Fry in a skillet with butter for 5-6 minutes. Sprinkle with curry powder and cook for a few more minutes.
3. Add the sautéed vegetables to the broth, along with small pieces of potatoes and pumpkin. Cook over medium heat for about 20-25 minutes, until vegetables are tender enough.
4. Place the sliced ​​turkey in the soup and top with the cream. Season with salt and pepper, bring to a boil and remove from heat.
5. Sprinkle with herbs before serving.