In a pot with thick bottom melt 2 tablespoons of butter and stir fry onion with 2 cloves of garlic. Add 800g of pumpkin flesh cut in small cubes and cook_sauté for about 5 minutes.
Add one roughly grated carrot, with one tablespoon of curry powder and one tablespoon of sugar cane. Pour over 600ml broth.
Cook approximately 15 minutes until the vegetables are soft.
Add cream, season with salt and pepper and let boil.
Take the pot away from the heat and mix using a blender.
It's a soft puree soup. Serve with a bit of pumpkin oil
(if not available, replace with olive oil)
plus one or two spoons of cream in the middle
and roasted pumpkin seeds sprinkled over the soup. Delicious!
Add one roughly grated carrot, with one tablespoon of curry powder and one tablespoon of sugar cane. Pour over 600ml broth.
Cook approximately 15 minutes until the vegetables are soft.
Add cream, season with salt and pepper and let boil.
Take the pot away from the heat and mix using a blender.
It's a soft puree soup. Serve with a bit of pumpkin oil
(if not available, replace with olive oil)
plus one or two spoons of cream in the middle
and roasted pumpkin seeds sprinkled over the soup. Delicious!
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