Light Curry – Pumpkin Cream – Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pumpkin meat (Hokkaido)
- 1 onion (s)
- 1 teaspoon vegetable oil
- 500 ml vegetable stock
- 100 g processed cheese with herbs, 10%
- Curry, to taste
Print Recipe
Pin Recipe Instructions
- Hollow out the pumpkin and cut into cubes. Also cut the onion into cubes. Heat the oil in a saucepan and sauté the onion cubes. Add the vegetable stock and pumpkin. Cook the pumpkin until soft (approx. 15 min.), Stir in processed cheese and puree the soup, season with curry to taste.
- Info for WW: only 1.25 pts per plate
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