Curry broth with roasted pumpkin

Name: curry broth with roasted pumpkin
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 broken pumpkin of approx. 250 g; 3 tablespoons oil; (sea salt; (freshly ground) pepper; Red pepper; 1 tablespoon mild curry powder; 1 liter vegetable stock self pulled; 2 tomatoes; bag fresh coriander à 15 g

A tasty Dutch recipe. The vegetarian starter contains the following ingredients: pumpkin (of approx. 250 g), oil, (sea) salt, (freshly ground) pepper, red pepper, mild curry powder, vegetable stock (self-drawn), tomatoes and fresh coriander (15 g).

Ingredients

Kitchen Stuff

baking tin

Directions

Preheat the grill.
Cut the pumpkin into slices, peel and cut into pieces of approx.
2 cm.
Distribute pumpkin over baking tin.
Sprinkle with 2 tablespoons of oil and sprinkle with salt and pepper.
Bake the baking tin about 15 cm under the hot grill and roast the pumpkin for 10 to 15 minutes.
Regularly shovel.
Clean pepper and cut into strips.
Heat residual oil in soup pot.
Crush curry powder and pepper strips gently for about 2 minutes.
Add vegetable stock, bring to the boil and simmer for approx.
5 minutes.
Wash tomatoes, cut in four and remove seeds.
Cut tomato into strips and heat for 1 minute in curry broth.
Pick coriander leaves from twigs.
Spread roasted pumpkin over four bowls.
Spread curry broth with tomato and sprinkle with coriander.
Serve with crostini or breadsticks..