Pumpkin – Turnip Soup with Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 small onions
- 300 g turnip (s)
- 300 g pumpkin meat, e.. Hokkaido or butternut
- 2 tablespoon curry powder
- 2 teaspoons vegetable oil, e.g. rapeseed oil
- 750 ml vegetable stock
- 75 ml cream, liquid
- 1 teaspoon lemon juice
- 2 spring onion (s)
- 1 red pepper (s)
- 1 teaspoon vegetable oil, e.g. rapeseed oil
Print Recipe
Pin Recipe Instructions
- Finely chop the onions. Peel the turnip and roughly dice. Peel the pumpkin (if necessary), also dice. Sauté the onions, turnips and pumpkin in the hot oil. Sprinkle 1 tablespoon of curry over the top and sauté briefly. Deglaze with the broth, season with salt and pepper. Simmer for about 25 minutes.
- Puree the soup with a blender, add the cream and bring to the boil. Season with salt, pepper, curry powder and 1-2 teaspoons of lime juice and season to taste.
- As a splash of color and a small insert, clean the peppers and finely dice, cut the spring onions into thin rings. Fry with 1 teaspoon of oil in a coated pan. Season with salt and pepper and sprinkle on the soup.
- If you like, you can also put a Schwupp liquid cream in the middle of the plate.
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