Thanks to the spices, the taste and aroma of this soup are very expressive.
Cooking time
(your participation is required)
15 minutes.
Number of servings
4
Ingredients
Peeled pumpkin
600 g
Onion
1 piece
Garlic
2–3 cloves
Vegetable oil
2–3 tbsp. spoons
Salt
½ teaspoon
Ground black pepper
⅓ teaspoon
Turmeric
½ teaspoon
Ground cardamom
½ teaspoon
Ground coriander
½ teaspoon
Ground cloves
¼ teaspoon
Ground cumin
¼ teaspoon
Water or vegetable broth
900–950 ml
Cream
200–250 ml
Preparation
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1.
Cut the pumpkin into medium-sized pieces, chop the onion. Pass the garlic through a press.
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2․
Heat oil in a saucepan over medium heat. Fry the onion until soft. Throw in the garlic and brown for another half a minute or a minute.
-
3․
Add salt, pepper, curry, cardamom, coriander, cloves and cumin. Stir.
-
4.
Place the pumpkin in the pan. Pour in hot water and bring to a boil. Cook over moderate heat for about 15 minutes.
Cooking time may vary slightly depending on the size of the pieces.
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5.
Remove soup from heat. Beat with an immersion blender. Pour in the cream and stir.
For a meatless version, swap out the regular cream for coconut cream.
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6․
Place the soup over medium heat. After boiling again, cook for another 2-3 minutes.
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