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Pumpkin soup


Preparation : 20 min Resting : -
Cooking : 15 min Equipment :
Difficulty :
Rating :
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Serves 6 :
650 g of pumpkin 
1 fresh ginger 
20 g of butter 
salt, pepper 
½ onion 
1 tsp of curry powder
600 ml of water 
1Peel and wash the pumpkin, onion and ginger.
2Slice the onion in the midi bowl with the 2-mm slicing disc. Set aside.
3Slice the pumpkin, followed by the ginger. Set aside.
4Soften the onion in the butter in a thick-bottomed pan. Add the pumpkin and ginger and cook for 2 minutes, stirring constantly.
5Add the water and season to taste. Simmer gently for 10-15 minutes.
6Pour the soup into the main bowl fitted with the metal blade and the Blendermix. Blend continuously for 1-2 minutes.
Chef’s tip

For a milder taste, add a little crème fraîche.


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