Pumpkin Puree Soup with Vegetable Broth and Curry
0
0
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Instead of curry, you can add ground ginger.
Ingredients
- Pumpkin - 28.2 oz
- Onion - 1 head
- 10% cream - 3 fl oz
- Olive Oil - 2 tablespoons
- Chicken Broth - 17 fl oz
- Bay leaf - 2 pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Red Curry Powder - 1 teaspoon
- Chopped Sage Leaves - 4 tablespoons
Step by Step guide
Step 1
Cut the pumpkin, scoop out the seeds, and remove the skin. Cut the flesh into cubes.
Step 2
Heat the oil and sauté the finely chopped onion until golden. Add the pumpkin and let it simmer covered for 5 minutes.
Step 3
Pour in the broth, add the bay leaf, salt, pepper, and curry. Bring to a boil and cook on low heat for 20 minutes.
Step 4
Remove the bay leaf and blend the soup until smooth.
Step 5
Add the cream.
Step 6
Serve with croutons, sprinkled with parsley.
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