Pumpkin Curry Soup

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Pumpkin Curry Soup
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Health Score:
9,6 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
½ onion
1 garlic clove
1 tablespoon Argan oil
200 grams Pumpkin (such as Muscat)
100 grams starchy potatoes
1 ½ centimeters fresh ginger
1 teaspoon Curry
1 generous pinch Cumin
salt
white peppers
50 milliliters Whipped cream (at least 30% fat content)
2 tablespoons Pomegranate seed
cilantro (for garnishing)
How healthy are the main ingredients?
PumpkinpotatoWhipped creamgingeroniongarlic clove

Preparation steps

1.

Peel onion and garlic and chop finely. Heat oil in a pan and sauté onion and garlic. Cut pumpkin into pieces.

2.

Peel potatoes, rinse and cut into small pieces. Add pumpkin and potato pieces to sautéed onion and garlic. 

3.

Peel ginger and finely grate. Add to pumpkin mixture along with curry powder, cumin and salt and pepper to taste and sauté briefly. Add 500 ml (approximately 2 cups) of water, cover and simmer for about 20 minutes.

4.

Strain soup through a sieve (or puree in a blender), add cream and season soup with salt and pepper. Pour into glasses and garnish with pomegranate seeds and cilantro. Serve.