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
Carrot – Pumpkin – Soup
Carrot – Pumpkin – Soup

Instructions

  1. 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.
  2. 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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