Pumpkin soup

1
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

Rating:

★★★★★ 1 vote

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

How to Make Pumpkin soup

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.

Printable Recipe Card

About Pumpkin soup

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian




Show 3 Comments & Reviews

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