Curried pumpkin and orange cream soup
4 people / Easy / 50 minutes
You won't leave anyone indifferent with this autumnal curry pumpkin and orange cream soup from Marga Freudenthal!
We leave you the link to the recipe video:
https://www.instagram.com/reel/CzJycBhoE9h/?igshid=MzRlODBiNWFlZA==
INGREDIENTS:
- 500g chopped pumpkin
- 3 medium onions (or two leeks and 1 onion)
- 1 orange
- 2 tablespoons of Curry
- 200ml of water or broth
- EVOO
- Salt and pepper
- Pumpkin seeds
*Measurements are approximate, you can do it to your liking!
METHOD:
Cut the onion and put it in a pot along with the pumpkin pieces. Add salt and pepper, oil and stir.
Cover the pot and let it simmer for 30 minutes or until the squash is so soft it falls apart.
Bring 200ml of broth or water to a boil. Grate some orange peel and squeeze the whole orange.
Add the orange juice and zest, the boiling water or broth and two tablespoons of curry to the pot. Leave the pot uncovered over low heat for 15 more minutes.
Blend the mixture well and plate.
Tip: to present the soup, you can add oil, pepper and pumpkin seeds. To prepare the seeds, place them on a baking tray with oil, salt and pepper and let them cook in the oven at 180 degrees air mode for approximately 10 minutes (make sure they don't get burnt! :))
TO ENJOY!
