Pumpkin soup and a potato salad

We have lots of packing to do for the upcoming move, but I have the rest of the day off and the cabinets need to be emptied so there is plenty opportunity and enough ingredients to cook. It’s a soup and salad again tonight.

Pumpkin Soup with a potato salad 
Lunch or light meal for 2

For the soup:

1 tsp. olive oil

2 shallots, chopped

2 cloves of garlic, chopped

1 tbsp. of red curry

1 small pumpkin, peeled, deseeded and cut into chunks

1 liter vegetable stock

3 bay leafs

Slowly fry the shallots with the garlic in the oil about 5 minutes. Add the curry and fry for another couple of minutes. Add the pumpkin, stir until it’s covered with the curry and then add the stock with the bay leafs. Cook for half an hour, tale out the bay leafs and puree. Season with salt and pepper.

For the salad:

500 gr small unpeeled potatoes, halved

4 pickles, chopped

2 cloves of garlic, chopped

A bunch of basil, chopped

1 tsp. fresh rosemary, chopped

3 tbsp. mustard

1 tbsp. honey

1 tbsp. white wine vinegar

3 tbsp. of olive oil

Cook the potatoes for about 15 minutes in salted water and set aside to cool down. Meanwhile mix the pickles, and garlic with the basil and rosemary. Mix the mustard, honey, vinegar and oil together. Stir everything with the potatoes and leave to marinate for a while, the longer the tastier.