John Myers
Soup: Pumpkin Soup with Touch of Asia
The perfect soup: pumpkin soup with touch of asia recipe with a picture and simple step-by-step instructions.
- 1 Pc. Hokkaido pumpkin
- 2 Pc. Carrots
- 2 Pc. Floury potatoes
- 7 cm Ginger
- 1 Pc. Onion
- 1 Pc. Chilli pepper – at will
- Vegetable broth
- Black pepper from the mill
- Salt
- Nutmeg
- Indian curry powder – Asian store
- 1 a cup Sweet cream
- Vegetable oil
- Pumpkin seed oil as desired
- Wash the Hokkaido, cut into quarters, remove the kernels with the coarse-grained meat in which they are embedded and roughly chop.
- Peel and roughly chop the carrots and potatoes.
- Peel and finely chop ginger.
- Peel the onion, chop it roughly and sauté in a little oil.
- Add the pumpkin, carrots, potatoes and ginger, fill up with vegetable stock and season with salt, pepper, nutmeg and curry.
- possibly Chop the chilli pepper and add
- Let the whole simmer until the pumpkin is soft, then puree and add the cream.
- If necessary, season the soup with the mentioned spices again, distribute on plates and – if you like – drizzle with pumpkin seed oil.
- Bon appetit!
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