cream of pumpkin soup
Ingredients for 4 people.
1/2 kg pumpkin (yellow flesh)
1 clove of garlic
2 tomatoes in a can
approx. 1.5 dl of coconut milk
8 dl of vegetable soup
1 dl of cream for whipping cream
1. Cut the pumpkin into cubes. Hokkaido squash can be used with the skin on, if you use muscat squash you must peel it first. Of course, the cores are removed beforehand. Finely chop the chives, garlic and ginger. Sauté in oil heated in a pot. Sprinkle 2 tablespoons of mild curry on top. Simmer for two minutes on low heat. Add pumpkin cubes. steam cooking. Now mix in the tomatoes. Deglaze with broth. Add salt and pepper.
2. Cook for about 20 minutes. Add coconut milk to the soup. Puree with a mixer. You can even push it through a sieve – but that doesn’t have to be the case. Boil the soup again. taste. If you want, you can add a few pieces of cold butter. This makes the soup creamier.
3. Beat the cream until stiff peaks form. Divide the soup between plates. Place a cup of whipped cream on each plate. Sprinkle chopped pumpkin seeds on top.
Want to taste more?
Here you can find an overview of our Dagobert recipes: