Summary

Ingredients

• 0.75 kg ¾ pumpkin meat, diced
• 0.1 kg onion (s)
• 0.2 kg butter
• 0.2 kg peach (s), fully ripe or canned
• 0.75 liter ¾ chicken broth
• 0.25 liter ¼ cream
• 1 teaspoon, leveled curry
• 0.03 kg mango chutney
• 1 small chilli pepper (s), red, without seeds
• Sugar to taste
• Garlic, fresh
• salt
• Fondor (sprinkling seasoning)

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Instructions

1. Sauté the onions, garlic in butter, add the diced pumpkin and sauté everything. After 2 minutes dust with curry and add the peach, chilli, mango chutney and cream, fill up with the broth and cook until the pumpkin is soft.
2. Season to taste with salt, sugar and fondor and puree in the food processor. If the soup is too thick, add chicken broth to it.
3. My advice:
4. Arrange in deep pasta plates with a spoonful of creme fraiche and fresh basil.