Jamaican Pumpkin Soup
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pumpkin meat
- 1 large apple
- 1 piece (s) celeriac
- 1 onion (s)
- 1 carrot (s)
- 2 chilli pepper (s), red
- 2 cloves garlic
- 1 tablespoon butter
- 1 liter chicken broth
- 0.5 teaspoon ½ ginger powder
- 2 bay leaves
- 300 ml sweet cream
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1 teaspoon tandoori masala
- salt
- chives
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin flesh and apple into finger-thick cubes. Onion Clean and dice the carrot and celery. Core the chilli peppers, peel off the garlic, chop both and sauté in the butter with the vegetables. Then add the pumpkin, apple, broth, ginger and bay leaf. Cover and simmer gently for approx. 20 minutes. Remove the bay leaves. Add the cream and puree the soup with the cutting stick (also called magic wand). Season to taste with salt.
- Add lemon juice, sugar and tandoori and season again to taste. Put the chives on the soup.
- Bread or baguette tastes good with it.
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