Pumpkin Soup, Festive
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 tablespoon margarine or butter
- 2 shallot (s), finely chopped
- 2 teaspoons curry
- 700 g pumpkin (s), peeled, pitted and cut into cubes
- 250 ml orange juice
- 1 teaspoon salt
- 1 cup sour cream or sweet / sour cream
- 2 tablespoon gin, (not absolutely necessary)
Print Recipe
Pin Recipe Instructions
- Let the shallots in the butter become translucent. Add curry powder and stir. Add the pumpkin cubes and sauté gently. Pour orange juice on top and season with salt. Bring to a boil and cook on a low heat until the pumpkin is tender. Then strain the soup and season with salt, sour cream or cream and, if necessary, gin.
- Tip: Only when serving on the plate, put the sweet cream in the middle and then draw a pattern with a kebab skewer.
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