John Myers
Pumpkin Cream Soup Asian
The perfect pumpkin cream soup asian recipe with a picture and simple step-by-step instructions.
- 800 g Pumpkin meat (peeled, cleaned and diced)
- 2 Onions (approx. 100 g)
- 1 piece Ginger (approx. 100 g)
- 4 tbsp Sunflower oil
- 800 ml Vegetable broth (4 teaspoons instant)
- 300 ml Mild multivitamin juice (here: from high C)
- 200 ml Coconut milk (1 can)
- 2 tsp Curry powder
- 1 tsp Salt
- 1 tsp Sugar
- 0,5 tsp Cinammon
- 0,5 tsp Pepper
- 0,5 tsp Chilli flakes
- 0,5 tsp Sambal oelek
- 4 tbsp Cooking cream
- 4 tbsp Pumpkin seed oil
- 4 tbsp Roasted and salted unpeeled pumpkin seeds
- 4 Baguette slices with garlic butter
- 4 Baguette slices with pumpkin seed oil
- Peel, clean and dice the pumpkin. Peel and finely dice the onions and ginger. Heat sunflower oil (4 tbsp) in a tall saucepan and first fry the onion and ginger cubes vigorously, add the pumpkin cubes and fry briefly. Dust everything with curry powder (2 teaspoons), deglaze / pour in the vegetable stock (800 ml), add salt (1 teaspoon), sugar (1 teaspoon), cinnamon (½ teaspoon), pepper (½ teaspoon), pepper (½ teaspoon), Season the chilli flakes (½ teaspoon) and sambal oelek (½ teaspoon) and let everything simmer for about 20 minutes with the lid closed. Finely puree the soup with a hand blender or mixer, refine / season with coconut milk (200 ml), multivitamin juice (300 ml) and cooking cream (4 tbsp). Serve the pumpkin soup sprinkled with pumpkin seeds and drizzled with pumpkin seed oil. Serve with baguette.
Facebook Comments