Pumpkin cream soup

Name: Pumpkin cream soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g Hokkaido Pumpkin; 1 Onion; 2 TABLESPOONS + 1 tsp oil; 1 TEASPOON Curry Powder; 3 TABLESPOONS Schmand; 750 ml Vegetable broth; 2 TABLESPOONS Pumpkin seeds; 2 stem(s) Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g Hokkaido Pumpkin
1 Onion
2 TABLESPOONS + 1 tsp oil
1 TEASPOON Curry Powder
3 TABLESPOONS Schmand
750 ml Vegetable broth
2 TABLESPOONS Pumpkin seeds
2 stem(s) Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice

Directions

1
Pumpkin wash, halve, remove seeds and cut the flesh into small pieces. Peel and chop onion
2
Heat 2 tablespoons of oil in a saucepan. Sauté the onion for about 5 minutes. Add pumpkin and curry and continue cooking for about 5 minutes. Add broth and 1 tbsp. sour cream, cover and simmer for about 25 minutes, stirring occasionally.
3
Heat 1 tsp. oil in a frying pan. Roast the pumpkin seeds in it for 1-2 minutes, remove. Wash parsley, shake dry and chop the leaves finely. Once the pumpkin is soft, puree the soup finely. Season to taste with salt, pepper and some lemon juice.
4
Spread the soup on bowls. From the remaining sour cream, use 2 teaspoons to cut off small dumplings and place them on the soup. Sprinkle with parsley and pumpkin seeds and serve immediately