Pumpkin Cream Soup
Pumpkin cream soup is a delicious and filling seasonal soup in which the delicate and sweet taste of pumpkin contrasts with aromatic spices. It is very nutritious, so it can be a standalone dinner dish.
Preparation: 50 min
Easy
Preparation: 50 min
Easy
Ingredients:
- 650 g water
- 90 g broth paste - CVR
- 10 g curry powder
- 3 g turmeric, ground
- 400 g coconut milk
- 40 g lime
- 5 g sugar, brown
- 12 g fenugreek seeds
- 20 g ginger root
- 10 g chili peppers
- 3 g smoked paprika
- 5 g garam masala
- 800 g hokkaido
- 150 g Onion, raw
- 12 g garlic
- 200 g Carrot
- 80 g butter
- 100 g Potato, long stored
Method of cooking:
- Add 150 grams of peeled onion cut into smaller pieces, 3 peeled garlic cloves, 1/2 chili pepper (without seeds), and 20 grams of peeled fresh ginger cut into thin slices to the bowl. Chop for 10 seconds at a speed of 10 rotations. Scrape the sides to the bottom of the bowl with the spatula. Add 80 grams of butter and 90 grams of broth paste. Fry for 5 minutes at 105°C at a speed of 4 rotations.
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