Contents
show
Ingredients
- 1 small Hokkaido pumpkin
- 800 ml Vegetable broth
- 100 ml Cream
- 1 tsp Curry
- 1 pinch Ground cumin
- 1 tbsp Sugar
- 1 Ginger
- 1 Onion
- Salt and pepper
- Pumpkin seed oil
Instructions
- Cut the pumpkin in half, remove the seeds and cut into small pieces. Put the onion in a saucepan, sweat it briefly with a little oil, then add the pumpkin and fill up with the stock. Add the spices and let it boil.
- Then puree the soup until creamy. Finally add the cream and bring to the boil again and season to taste. Drizzle with pumpkin seed oil.
Nutrition
Serving: 100gCalories: 65kcalCarbohydrates: 4.1gProtein: 0.6gFat: 5.2g