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pumpkin soup

(1 rating)
SuppliesForMyKitchen avatar
Recipe by
Jan Nevejans
@SuppliesForMyKitchen
Gent

For the vegetarians among us, please replace the chicken stock with a vegetable stock or water and tamari or soy sauce. Recipe posted at http://suppliesformykitchen.com/home/belgian-recipes/

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 40 Min

Ingredients For pumpkin soup

  • 2
    onions peeled and sliced
  • 1 * 2 kg
    pumpkin, peeled, unseeded (+- 1.8 kg)
  • 3
    garlic cloves
  • chicken stock or cube
  • 1 Tbsp
    brown sugar
  • 1 Tbsp
    pumpkin seeds
  • 4 Tbsp
    whipped cream, unsweetened
  • 1 Tbsp
    curry powder

How To Make pumpkin soup

  • 1
    Heat the oil in a large pan over a medium heat. Add the onions fry until golden. Add the pumpkin and garlic.
  • 2
    Reduce the heat, add some water and cook, covered, for 10-12 minutes. Stir in the curry powder, half of the stock and the sugar. Cook for a another 35-40 minutes.
  • 3
    Add the remaining stock, let it dissolve and take off the heat. Use a hand blender to blend until smooth. Poor into mugs and sprinkle over the pumpkin seeds and swirl over the cream to serve.
  • 4
    To freeze, let cool completely then transfer to a freezer-proof container. Freezes well for up to 3 months.
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