Summary

Ingredients

• 2 tablespoon clarified butter
• 3 large onion (s)
• 3 clove (s) garlic
• 900 g pumpkin pulp, weihed and cleaned
• 700 g paprika (s), red, yellow, reen, weihed cleaned, approx. 4 pods
• 750 ml water, or vegetable stock
• Celery salt
• pepper
• Curry powder
• Paprika powder
• Soup seasoning
• Sugar, or sweetener

Print Recipe Pin Recipe

Instructions

1. Finely dice the pumpkin, bell pepper, onions and garlic.
2. Heat the clarified butter in a saucepan, first sauté the onions and garlic until translucent, then add the pumpkin and paprika and sauté as well.
3. Pour in the liquid and cook the vegetables for about 10 minutes until soft.
4. When the vegetables are done, part of the sauce can be pureed with the hand blender, which makes the sauce thicker.
5. Season the sauce with homemade soup seasoning, celery salt, pepper, paprika and curry as well as a little sugar or sweetener.
6. Pour the finished sauce into clean, prepared preserving or twist-off jars to preserve it. Boil for 30 minutes at 100 ° C.
7. The sauce can then be kept for at least 6 months.
8. To eat, reheat the boiled-down sauce and serve each portion sprinkled with a little sour cream, grated cheese and chives.