Carrot – Pumpkin – Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g carrot (s)
- 500 g pumpkin meat
- 1 cm ginger
- 1 liter vegetable stock
- 2 orange (s)
- Curry powder
- Salt and pepper, whiter
- Chili powder
- 4 tablespoon sour cream
- in Chives, rolls
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into slices. Dice the pumpkin. Peel and dice the ginger. Let the carrots, pumpkin and ginger simmer gently in the boiling vegetable broth for about 15 minutes, until the vegetables are soft. Then puree well with the blender. Squeeze the oranges and add the juice to the soup. Season the soup with salt, curry, chili powder and white pepper and let it steep for another 5 minutes.
- Just before serving, stir in the sour cream or serve each plate with a tablespoon of sour cream. Sprinkle the soup with chives.
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