Pumpkin soup

Jan Nevejans

By
@SuppliesForMyKitchen

For the vegetarians among us, please replace the chicken stock with a vegetable stock or water and tamari or soy sauce.

Recipe posted at
suppliesformykitchen.com/...-recipes


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Comments:

Serves:

8

Prep:

20 Min

Cook:

40 Min

Ingredients

2
onions peeled and sliced
1 * 2 kg
pumpkin, peeled, unseeded (+- 1.8 kg)
3
garlic cloves
chicken stock or cube
1 Tbsp
brown sugar
1 Tbsp
pumpkin seeds
4 Tbsp
whipped cream, unsweetened
1 Tbsp
curry powder

Directions Step-By-Step

1
Heat the oil in a large pan over a medium heat. Add the onions fry until golden. Add the pumpkin and garlic.
2
Reduce the heat, add some water and cook, covered, for 10-12 minutes. Stir in the curry powder, half of the stock and the sugar. Cook for a another 35-40 minutes.
3
Add the remaining stock, let it dissolve and take off the heat. Use a hand blender to blend until smooth. Poor into mugs and sprinkle over the pumpkin seeds and swirl over the cream to serve.
4
To freeze, let cool completely then transfer to a freezer-proof container. Freezes well for up to 3 months.

About this Recipe

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy