Frenzys Pumpkin and Carrot Soup
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pumpkin (se) (Hokkaido)
- 4 carrot (s)
- 1 vegetable onion (s)
- 4 tablespoon olive oil
- 1 teaspoon curry powder
- ml 1,000 vegetable stock
- 1 can coconut milk
- salt
- Black pepper
- Nutmeg, ground
- soy sauce
- 4 slices toast
- 200 g pork belly
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into pieces. Wash the pumpkin, cut in half and remove the seeds. Also cut into pieces like the carrots. Peel the vegetable onion and cut into cubes.
- Heat 3 tablespoons of olive oil in a stock pot. Then sprinkle in the curry and let it brown slightly. Then steam the onions in the oil, but do not brown them. Add the carrots and the pumpkin pieces and cook a little. But be careful that it doesn`t burn. Now pour in the vegetable stock and simmer everything over a low heat for about 20 to 30 minutes, until the pumpkin is cooked through.
- In the meantime, cut the pork belly and toast into cubes. Fry the bread cubes in 1 tablespoon of olive oil to make croutons and set aside. Then leave out the bacon cubes and also set the cubes aside.
- Puree the soup with a hand blender. Pour in the coconut milk until the soup has the desired consistency. Season to taste with salt, pepper, grated nutmeg and soy sauce.
- Arrange the soup on plates and serve garnished with the croutons and diced bacon.
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