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This aromatic warming pumpkin cream soup will bring the whole family around the table. The recipe is simple, so even novice cooks will appreciate it.
Cut the pumpkin in half and remove the seeds. Brush with vegetable oil and place on a baking sheet, cut side down. Bake at 180 ° C for 40 minutes.
Scrape out the pumpkin pulp with a spoon. Put it in a saucepan and cover with vegetable broth. Add curry, cumin and grated ginger. Place on medium heat.
Finely chop the onion and fry in butter until transparent. Place in soup. Season with salt and pepper and cook 15 minutes after boiling.
Pour in cream and sugar. Whisk the soup with a blender until smooth. Garnish with pumpkin seeds before serving.
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