Pumpkin Cream Soup
Ingredients for 4 people.
1/2 kilo squash (yellow meat)
fresh ginger
1 clove garlic
3 leeks
2 tomatoes in a box
About 1.5 dl of coconut milk
8 dL vegetable soup
1 dl whipped cream
mild curry
Lemon juice
butter
oil
pumpkin seeds
salt
pepper
Prepare
1. Pumpkin squash. Hokkaido squash can be used with the peel, if you are using nutmeg you will need to peel it first. Of course cores are removed beforehand. Cut the shallots, garlic and ginger. Fry in some oil that was heated in a saucepan. Sprinkle 2 tablespoons of light curry on the face. Fry for two minutes on low heat. Add pumpkin cubes. braise. Now mix the tomatoes. Daglat with soup. Season with salt and pepper.
2. Cook for 20 minutes. Add coconut milk to the soup. Mash it up with a blender. You might push it through a sieve – but that doesn’t necessarily have to be the case. Boil the soup again. relish. If you like, you can add a few pieces of cold butter. This makes the soup creamy.
3. Beat the cream until it freezes. Divide the soup among the plates. Put a cup of whipped cream on each plate. Sprinkle chopped pumpkin seeds on top.
Do you want to taste more?
You can find an overview of our Dagobert recipes here:
