Monika`s Pumpkin Cream Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 800 g pumpkin (se) (Hokkaido), approx.
- 100 g potato (s)
- 1 large onion (s)
- 1 clove garlic
- 100 g apple, (Cox Orane)
- 1 tablespoon curry powder, good quality
- 500 ml vegetable stock
- 200 ml cream
- 200 ml orange juice
- salt and pepper
- 2 tablespoon oil, sunflower oil for frying
For decoration:
- Pumpkin seeds
- Pumpkin seed oil
Print Recipe
Pin Recipe Instructions
- Hokkaido pumpkin does not need to be peeled as long as the skin is still relatively soft and easy to cut into. It just needs to be washed thoroughly.
- Remove the seeds and fibers from the halved pumpkin. Cut the pulp into large cubes.
- Peel, wash and clean all the other ingredients and cut into large pieces.
- Sauté the onions, garlic and apple pieces in the oil and then add the potatoes and pumpkin. Season with curry and fill up with the vegetable stock and juice. Salt and pepper.
- After about 20 minutes the vegetables should be soft and now the soup can be pureed after the cream has been added. It should have a medium-thick, creamy consistency. Otherwise add some broth, juice or cream and season to taste.
- Before serving the soup, decorate with pumpkin seed oil and a few pumpkin seeds.
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