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pumpkin soup

(1 RATING)
49 Pinches 1 Photo
SuppliesForMyKitchen avatar
Gent
Updated on Oct 29, 2012

For the vegetarians among us, please replace the chicken stock with a vegetable stock or water and tamari or soy sauce. Recipe posted at http://suppliesformykitchen.com/home/belgian-recipes/

prep time 20 Min
cook time 40 Min
method ---
yield 8 serving(s)

Ingredients

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

How To Make pumpkin soup

  • Step 1
    Heat the oil in a large pan over a medium heat. Add the onions fry until golden. Add the pumpkin and garlic.
  • Step 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.
  • Step 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.
  • Step 4
    To freeze, let cool completely then transfer to a freezer-proof container. Freezes well for up to 3 months.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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