John Myers
Pumpkin Soup with Madras Curry
The perfect pumpkin soup with madras curry recipe with a picture and simple step-by-step instructions.
- 2 piece Shallots
- 1 Bit Ginger
- Clarified butter
- 300 g Hokkaido pumpkin meat
- 200 g Butternut squash meat
- 1 tbsp Madras curry
- 1 tbsp Brown sugar
- 500 ml Vegetable broth ….. Link see below …..
- 3 piece Kaffir lime leaves
- Salt
- Black pepper from the mill
- Lemon juice
- 2 tbsp Creme fraiche Cheese
- Pumpkin seed oil, roasted for the garnish
- Cores for the garnish
- Peel the shallots and ginger and dice the ferin. Cut the Hokkaido pumpkin into cubes, as well as the butternut, but peel it first.
- Heat the butter lard and sweat the shallots with the ginger well, then add the pumpkin cubes and the curry and sweat everything well. Sprinkle with the sugar and let it caramelize a little. Deglaze with hot vegetable stock and season with a little salt. Add the kaffir lime leaves and simmer everything on a low heat until the pumpkin flesh is soft.
- Remove the kaffir lime leaves and purée the soup finely. Season to taste with salt & pepper & lemon juice and then stir in the crème fraîche.
- Put the soup in a soup cup and garnish with the pumpkin seed oil and the seeds ….. enjoy your meal …..
- Basic recipe for my “grainy vegetable broth”
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance
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