John Myers
Contents
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Ingredients
- 0,5 Hokkaido pumpkin
- 1 cm Turmeric
- 200 ml Vegetable broth
- 2 tbsp Paprika pulp (Ajvar)
- 1 tsp Chilli salt
- 100 ml Cream
Instructions
- Hot scrub or peel the pumpkin, then remove the seeds and cut into small pieces. Peel the turmeric and grate finely.
- Put the pumpkin, turmeric, stock and ajvar together in a saucepan and season with chilli salt.
- Bring to the boil while stirring and then simmer with the lid on over low heat for about 20-30 minutes (depending on the size of the pumpkin pieces) until the pumpkin is soft.
- Then let it cool down a bit and then puree.
- Now stir in the cream and reheat.
- In addition to the noodles, I also added pieces of chicken. For this I cut about 250g chicken breast, seasoned with salt and pepper and fried it in a pan. I put this on the sauce before serving.
Nutrition
Serving: 100gCalories: 103kcalCarbohydrates: 2gProtein: 1.1gFat: 10.2g
