Nutmeg Pumpkin Soup with Curry
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 900 g pumpkin (se), (nutme), weiht without shell and seeds
- 2 tablespoon oil, peanut or other
- 800 ml vegetable stock
- 4 tablespoon ginger, peeled and finely chopped
- 1 teaspoon, heaped garlic, peeled and finely chopped
- 2 tablespoon curry madras
- 50 ml cream
- 1 tablespoon crème fraîche
- 2 tablespoon butter, cold
- 1 vanilla pod, scraped out
- Sea salt, fine
- Pepper, black, ground
Print Recipe
Pin Recipe Instructions
- Remove the peel from the pumpkin and scrape out the seeds. Cut the pumpkin into pieces approx. 2 cm in size.
- Heat the oil in a large saucepan and sweat the pumpkin cubes in it briefly and fill with the stock and cook on a low level for about 15 minutes until soft. The pumpkin cubes should just be well covered by the broth.
- Add garlic, ginger and curry and stir and simmer for about 5 minutes. Stir in the cream and creme fraiche, try and add curry or ginger, depending on your taste.
- Take the pot off the stove. Pour in the cold butter and puree everything with a hand blender. Season with salt and pepper and stir in the pulp of the vanilla pod.
- The amount is enough for 5 plates.
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