Pumpkin Soup Nutmeg
by Editorial Staff
Delicate cream soup with an unusually pleasant taste. This soup awakens love for pumpkin even among those who don’t really like pumpkin …
Cook: 50 mins
Servings: 4
Ingredients
- Onions – 2 Pieces
- Bright orange pumpkin – 1/2 Piece
- Garlic – 2 Cloves
- Butter – 100 grams
- Boiled water – 1 Glass (can be replaced with vegetable or chicken broth)
- Cream – 1 Glass (20%)
- Ground paprika – 1 teaspoon
- Curry Powder – 1 Teaspoon
- Nutmeg – 1/2 Teaspoon
- Ground white pepper – 1 Pinch (on the tip of a knife)
- Salt – 1 Pinch (to taste)
Directions
- Peel the pumpkin and cut into cubes. Finely chop the onion and garlic, sauté in 50 g of oil. Add pumpkin pieces, salt, pepper, curry, nutmeg, paprika. Pour in water and simmer for 20 minutes.
- Cool the vegetable mixture and grind in a blender until smooth. Then add the cream.
- Pour the soup into containers, garnish it with sesame sprinkles and crisp crisps (better than rye)
Bon appetit!
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