Filter
Reset
Sort ByRelevance
KyleeJo06
Pumpkin soup with curry and cheese crisps
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Heat the oil and fry the onion for about 4 minutes.
-
Add the garlic and curry powder and fruit for 1 minute.
-
Add the pumpkin and fry for a few minutes.
-
Pour in the stock and bring to the boil. Let the pumpkin boil gently for about 20 minutes with the lid on the pan.
-
Meanwhile, make the cheese crusts.
-
Mix the cheese with the rosemary and a pinch of pepper.
-
Spoon small piles with some space on the baking sheet and bake in the middle of the oven for about 10 minutes until golden brown.
-
Allow the crisps on the baking sheet to cool down until they are firm.
-
Purée the soup with a hand blender smooth and creamy and season with salt and pepper.
-
Divide the crème fraîche over it and sprinkle the soup with the chives.
-
Serve the cheese crisps.
Blogs that might be interesting
-
25 minAppetizershallot, butter, liquid baking product, Red wine, meat broth from tablet, mixed mushroom, olive oil, smoked bacon cubes, garlic, balsamic vinegar, mixed leaf lettuce, spring / forest onion, parsley,salad with forest mushrooms and candied shallots
-
20 minAppetizerpie, tilapia fillet, pangasius fillet, lemon juice, stir-fry oil, olive oil, garlic, curry powder, Red pepper, spring / forest onion, fresh coriander,patty with fish
-
20 minAppetizertomato, Red onion, lemon juice, salt, garlic, sugar, finely chopped parsley, Tabasco, capers, ripe avocado, lettuce leaves,avocado with mexican salsa
-
25 minAppetizergreen peppers, onion, (olive oil, dry white wine, fresh basil, whipped cream, salt, vegetable stock, (freshly ground) pepper,paprika cappuccino
Nutrition
270Calories
Sodium0% DV0g
Fat32% DV21g
Protein24% DV12g
Carbs2% DV6g
Fiber0% DV0g
Loved it