Pumpkin Curry Soup

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 small pumpkin (se), (e.g. Hokkaido)
  • 1 small onion (s)
  • 500 ml vegetable stock
  • some white wine
  • 100 g whipped cream, a little more
  • 2 teaspoons, heaped curry powder
  • salt
  • pepper
  • nutmeg
  • sugar
  • some butter or oil
Pumpkin Curry Soup
Pumpkin Curry Soup

Instructions

  1. Wash the pumpkin and cut it into large cubes. Cut the onion into small cubes.
  2. Now heat the butter in a saucepan. Add the pumpkin and onion cubes and sauté briefly. Deglaze with a little white wine.
  3. Then fill up with vegetable broth so that the pumpkin is lightly covered.
  4. As soon as the pumpkin is soft, add the cream and curry and use the hand blender to puree everything until it is creamy. Season to taste with salt, pepper, nutmeg and sugar.

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