Curry pumpkin soup

Name: Curry pumpkin soup
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 2 kg Pumpkin (e.g. butternut); 750 g Potatoes; 3 medium-sized onions; 3 TABLESPOONS Oil; 2-3 TABLESPOONS Curry Powder; 3-4 Tsp Vegetable broth; 200 g Whipped cream; 1⁄8 l Orange juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 10 TSP Pumpkin seed oil; 7-10 Tbsp Basil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

2 kg Pumpkin (e.g. butternut)
750 g Potatoes
3 medium-sized onions
3 TABLESPOONS Oil
2-3 TABLESPOONS Curry Powder
3-4 Tsp Vegetable broth
200 g Whipped cream
1⁄8 l Orange juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
10 TSP Pumpkin seed oil
7-10 Tbsp Basil

Directions

1
Cut the pumpkin into slices, remove seeds, peel and cut into pieces. Peel, wash and chop the potatoes. Onions peel and chop.
2
Heat the oil. Sauté onions in it. Sweat curry briefly with. Add pumpkin and potatoes, fry briefly. Stir in 2 l water and stock, bring to the boil. Simmer covered for about 30 minutes.
3
Finely puree the soup and refine with cream. Season with orange juice, salt, pepper and 1 pinch of sugar. Arrange the soup and sprinkle with pumpkin seed oil. Garnish with basil.