John Myers
Contents
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Ingredients
- 1 Pumpkin butternut approx. 1 kg / cleaned approx. 800 g
- 1 Onion approx. 100 g
- 1 Clove of garlic
- 1 piece Ginger the size of a walnut
- 0,5 Red chilli pepper
- 2 tbsp Butter
- 1 tsp Salt
- 1 tsp Mild curry powder
- 1 tsp Turmeric
- 0,5 tsp Sambal oelek
- 2 tbsp Double cream
- 3 tbsp Sweet soy sauce
- 1 tbsp Butter
- Creme fraiche Cheese
- Pumpkin seeds in a wasabi coating
Instructions
- Quarter the butternut squash, remove the core, peel and dice. Peel and dice the onion. Peel and finely dice the garlic clove and ginger. Clean, wash and finely dice the chilli pepper. Heat the butter (2 tbsp) in a high saucepan and fry the vegetables (diced pumpkin, diced onion, diced garlic, diced ginger and chili pepper) vigorously while stirring constantly. Deglaze / pour in the vegetable stock (1 liter) and season with salt (1 teaspoon), turmeric (1 teaspoon), mild curry powder (1 teaspoon), sambal oelek (1/2 teaspoon) and pepper (½ teaspoon). Let everything simmer / boil for approx. 25 minutes with the lid closed. Purée thoroughly with a hand blender and stir in the cooking cream (200 g), double crème (2 tbsp), butter (1 tbsp) and sweet soy sauce (3 tbsp). If necessary, add salt and pepper to taste and serve hot, sprinkled with a dollop of crème fraiche and pumpkin seeds in a wasabi coating.
Nutrition
Serving: 100gCalories: 507kcalCarbohydrates: 5.2gProtein: 1.7gFat: 54.1g
