Ingredients // Vegetables

Pumpkin soup with cream and curry

Gentle soup This gentle and at the same time, a hearty soup will give you and your loved ones and do not require time-consuming.A key ingredient - pumpkin, traditional autumn vegetable is in harmony with the Indian curry spice mixtures.Cook this soup can even the inexperienced hostess (tested many times), the recipe is quite permissible deviation, both in time and in the ingredients.Important stick to the basics: pumpkin-curry-cream, plus a good mood!

  • Pumpkin 300 g
  • Curry 1 ch. L.
  • Pepper red ground 0.25 am. L.
  • White bread 200 g
  • Olive oil 3 tbsp.l.
  • Cream 250ml
  • Onion 1 pc.
  • Carrot 2 pcs.
  • potatoes 3 pieces.
  • salt 1 tbsp.l.
  • Step 1 To prepare the soup, wash and clean the carrots, potatoes and onions.Pumpkin is also clear from the skins and seeds, so that the juicy pulp left 300 g If there is no cream - suitable fat milk.For decoration will suit any fresh greens.
  • Step 2 Onions finely chop, grate the carrots on a coarse grater.In a frying pan heat the oil, put
    the onion and fry until light golden brown.Then add the carrots, stir and cook another 5 minutes.
  • Step 3 In a saucepan, boil 1.5 liters of water, salt, put fried onion and carrot and cook for about 5 minutes.
  • Step 4 Cut the potatoes and pumpkin into large cubes.The soup with onion and carrots put the potatoes and cook for 10 minutes, then put it all together the pumpkin and cook 5 more minutes.Then, remove the soup from the heat and let cool slightly.
  • Step 5 Cooled soup puree in a blender grind.If there is no blender - soup can rub through a sieve.The resulting puree set on fire, add cream, season with ground red pepper and curry, and bring to a boil.Serve the soup with croutons and herbs.

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