Pumpkin Soup in Time Of Halloween
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small onion (s)
- 1 clove garlic
- 400 g pumpkin (se)
- 1 medium apple
- 1 large potato (s)
- 170 ml sweet cream
- 1 chilli pepper (s), red
- 1 tablespoon olive oil
- 400 ml vegetable stock
- 1 teaspoon curry powder
- 0.5 ½ handful pumpkin seeds
- salt and pepper
- chives or parsley
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin and remove the seeds and fibers from the pulp, then cut into relatively small cubes. Also peel and dice the garlic and onion or chop finely. Peel the apple, remove the core and cut into small pieces. Peel and cut the potato into eighths.
- Heat the olive oil in a pan and sweat the garlic and onion in it. When the onion has turned translucent, add the pumpkin and sweat it for 6 minutes. Now the contents of the pan, except for two tablespoons, are boiled with the vegetable stock and the potato and cooked for 15 minutes until soft.
- When the cooking time is over, the soup is thoroughly mashed with a hand blender. Then add the chilli pepper (without seeds) cut into small pieces and puree. Finally, heat the whole thing again briefly, but do not boil and stir in the cream. Now add 1 teaspoon of curry powder and season with salt and pepper.
- Add the small apple pieces and heat them up slightly in the soup. When serving, the soup is garnished with the pumpkin seeds, the 2 tablespoon cooked pumpkin pieces and the parsley or chives.
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