Ingredients: (For 4 People)
1 medium-sized pumpkin
Fistful of finely chopped parsley, or some roasted pumpkin seeds
200g / 7 oz Burren Smoked Salmon
1 clove of garlic
- Peel the pumpkin, or cut it open on top and scoop out the flesh, peel the potatoes and cut into small cubes, the same with the carrots. Peel the onion and cut into chunks, same with the garlic. Fill everything into a big saucepan, fill up with water, put in salt, curry and chili powder. Let cook for about 20 minutes. Careful - just be easy on the salt as the smoked salmon will contain salt as well.
- In the meantime, cut the smoked salmon into small strips.
- When the potatoes and the pumpkin are soft, puree (blend) the soup and season to taste.
- Divide the salmon onto all the plates, fill them with the soup and decorate with some parsley / roasted pumpkin seeds on top. It is a lovely and decorative idea to serve the soup in the hollow pumpkin!