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Ingredients
Creamy Curried Pumpkin Soup
- Ingredients
- 1 large Pumpkin
- 1 onion
- 1 walnut sized pc ginger
- 1 red chili pepper
- 4 Tbsps vegetable oil
- 2 Tbsps sugar
- ½ l Vegetable broth (instant)
- 350 milliliters Orange juice
- 200 grams Whipped cream
- salt
- freshly ground peppers
- 1 tsp Curry powder
- Nutmeg
- For garnish
- parsley
- Crème fraiche
- Crouton
Cut a lid from the pumpkin. Remove seeds and strings from the inside of the pumpkin. Cut pulp from the lid and scoop out flesh from the inside of the pumpkin. Weigh enough of the pumpkin flesh to equal 1 kg (approximately 2 1/4 pounds). Cut into large pieces. Transfer pumpkin shell to a warm oven (50°C or approximately 125°F).
Peel and finely chop onion and ginger. Rinse and halve chile lengthwise, remove seeds and ribs, and finely chop. Heat oil in a pot. Add pumpkin, onion, garlic, ginger and chile and cook briefly. Sprinkle with sugar and cook, stirring, until lightly caramelized. Add broth, cover and cook until pumpkin is soft, about 35 minutes.
Puree soup, add orange juice and cream and bring to a boil. Season with salt, pepper, curry and nutmeg to taste. Just before serving, fill warmed pumpkin shell with soup. Garnish with parsley, sour cream and croutons.