in Soup Recipes

Light curry pumpkin cream soup

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Ingredients for 4 servings:

  • 500 g pumpkin flesh (Hokkaido)
  • 1 onion(s)
  • 1 tsp vegetable oil
  • 500 ml vegetable stock
  • 100 g processed cheese with herbs, 10%
  • Curry, to taste

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Hollow out the pumpkin and dice it. Dice the onion. Heat the oil in a pan and sauté the diced onion. Add the vegetable stock and pumpkin. Cook the pumpkin until soft (approx. 15 minutes), stir in the cream cheese, and purée the soup. Season with curry to taste. Info for WW: only 1.25 P per plate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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