Cream of Pumpkin Curry Soup




Rating: 3.5208 / 5.00 (48 Votes)


Total time: 45 min

Ingredients:













Instructions:

For the pumpkin curry cream soup, peel the pumpkin, remove the seeds and cut into pieces. Fry briefly in a little oil, season with 2 tsp curry, 2 tsp salt, pepper, 1 pinch garlic granules and pour about 1 l water.

Add a soup cube and cook on low heat for about 40 minutes. Puree the fruit pulp and stir in the whipped cream. Season to taste with salt, curry and pepper. Serve the pumpkin curry cream soup with pumpkin seed oil and roasted pumpkin seeds.

Preparation Tip:

For an even more Asian touch, you can also make the pumpkin curry cream soup with coconut milk instead of whipped cream.

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