Pumpkin Curry Soup - Step By Step Recipe With Photos
Table of contents:
Bright and velvety, light and amazing - this is how this soup can be described. Curry goes well with pumpkin, and the aroma of the soup alone energizes you. The soup is prepared very quickly and easily.
Cooking description:
This soup is very quick and easy to prepare, and we will be using very few ingredients. And, nevertheless, the soup turns out to be very tasty! Fragrant, light, bright … all household members will gather in the kitchen, and you won't have to call anyone to the table:)
Purpose: For lunch
Main ingredient: Vegetables / Pumpkin / Dairy products / Cream
Dish: Soups / Soups-puree
Ingredients:
- Pumpkin - 500-600 Grams
- Onion - 1 Piece
- Cream - 50-70 Milliliters
- Butter - 15-20 grams
- Olive oil - 1 tbsp. the spoon
- Curry - 0.5-1 Teaspoons
- Broth - 700-800 Milliliters (or water)
- Salt - 0.5-1 Teaspoons (to taste)
- Dill, parsley - 1 Bunch
Servings: 4-5
How to make Pumpkin Curry Soup
1. Heat the butter and olive oil in a saucepan, add the peeled and chopped onion. 2. When the onion becomes transparent and even slightly golden, add the curry. 3. Stir and fry for just a minute. 4. Add the peeled and chopped pumpkin. Fry, stirring occasionally, for about a minute and a half. 5. Then pour water or broth (meat or vegetable) of your choice. The liquid should cover the pumpkin slightly. Cook for 20-30 minutes, until the pumpkin is cooked. 6. Add the cream, bring to a boil and puree with a blender.
