Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Curry broth with roasted pumpkin
 
 
4 ServingsPTM25 min

Curry broth with roasted pumpkin


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).

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Preheat the grill.
  2. Cut the pumpkin into slices, peel and cut into pieces of approx.
  3. 2 cm.
  4. Distribute pumpkin over baking tin.
  5. Sprinkle with 2 tablespoons of oil and sprinkle with salt and pepper.
  6. Bake the baking tin about 15 cm under the hot grill and roast the pumpkin for 10 to 15 minutes.
  7. Regularly shovel.
  8. Clean pepper and cut into strips.
  9. Heat residual oil in soup pot.
  10. Crush curry powder and pepper strips gently for about 2 minutes.
  11. Add vegetable stock, bring to the boil and simmer for approx.
  12. 5 minutes.
  13. Wash tomatoes, cut in four and remove seeds.
  14. Cut tomato into strips and heat for 1 minute in curry broth.
  15. Pick coriander leaves from twigs.
  16. Spread roasted pumpkin over four bowls.
  17. Spread curry broth with tomato and sprinkle with coriander.
  18. Serve with crostini or breadsticks..


Nutrition

115Calories
Sodium0% DV1.131mg
Fat12% DV8g
Protein4% DV2g
Carbs2% DV7g
Fiber12% DV3g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407