in Soup Recipes

Pumpkin and pepper curry soup

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Ingredients for 4 servings:

  • 1 kg pumpkin(s), e.g. B. Hokkaido
  • 3 large onions
  • 2 peppers
  • 1 chili pepper(s)
  • 1 garlic clove(s)
  • 200 ml cream
  • 500 ml vegetable stock
  • 2 tsp curry powder
  • ½ bunch parsley
  • Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

Wash all ingredients. Roughly dice the pumpkin, bell pepper, onion, chili, and garlic. Heat a pan with oil and sauté the chopped ingredients until well combined. Deglaze the vegetables with the vegetable stock and add the curry powder. Continue simmering the soup over medium heat until the ingredients are tender. Then puree the soup. Add the cream and bring the soup back to a boil. Chop the parsley and sprinkle it over the soup to serve.

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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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