Summary

Ingredients

• 1 kg pumpkin (s), e.g., Hokkaido
• 3 large onion (s)
• 2 peppers
• 1 chilli pepper (s)
• 1 clove garlic
• 200 ml cream
• 500 ml vegetable stock
• 2 teaspoons curry powder
• 0.5 ½ bunch parsley
• Oil for frying

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Instructions

1. Wash all the ingredients. Roughly dice the pumpkin, bell pepper, onion, chilli and garlic. Heat a saucepan with oil and simmer the cut ingredients well. Deglaze the vegetables with the vegetable stock and add the curry powder. Simmer the soup on medium heat until the ingredients are soft. Then puree the soup. Add the cream and bring the soup to the boil again.
2. Chop the parsley and sprinkle on top of the soup to serve.