PUMPKIN SOUP

Too few ratings

Difficulty

Easy 👌
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg pumpkin
onion
carrot
100 g ginger
50 ml oil
100 ml cream 20 %
2 sprigs thyme
curry powder
salt
lemon
50 g Brynza cheeze
1 tsp unsweetened coconut flake
50 ml garlic oil
1 sprig oregano

Utensils

  • pot
  • immersion blender
  • Step 1/5

    • onion
    • carrot
    • 100 g ginger
    • 50 ml oil
    • pot

    Peel the seeds from the pumpkin. Cut the peel with a knife, chop the pulp into large pieces. Cut onions coarsely, carrots into rings, ginger into straws. Fry onions and ginger in a heated saucepan in oil. After 2 minutes, add carrots. Vegetables should be covered with a slightly rosy crust.

  • Step 2/5

    • 1 kg pumpkin

    Put the pumpkin in a frying pan and continue frying, stirring constantly.

  • Step 3/5

    • 2 sprigs thyme

    After 3-5 minutes, pour water into the pan so that it is 2 times more than vegetables. Simmer for 7-10 minutes, then season with thyme.

  • Step 4/5

    • 100 ml cream 20 %
    • curry powder
    • salt
    • immersion blender

    After another 3 minutes, pour in the cream and immediately add a little curry. Bring the soup to a boil. As soon as the soup boils, salt and remove from heating. Punch the soup with a blender to the consistency of puree.

  • Step 5/5

    • lemon
    • 50 g Brynza cheeze
    • 1 tsp unsweetened coconut flake
    • 50 ml garlic oil
    • 1 sprig oregano

    Squeeze lemon juice by passing it through a small sieve so that the pits do not get into the soup. Stir. When serving, chop cheese into the soup, sprinkle with coconut chips and pour garlic oil. Decorate with an oregano twig.

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