Spicy pumpkin soup

Name: Spicy pumpkin soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 fresh pumpkin; 2 onion; 2 toe garlic; 1 Red pepper; 3 el sunflower oil; 2 tl curry powder; 800 ml chicken broth from tablet; 4 el creme fraiche cup 125 ml

Soup with a bite of red pepper and curry.

Ingredients

Kitchen Stuff

1 blender

Directions

Halve the pumpkin in the length. Remove the seeds and the stringy inside of the pumpkin and cut off the skin with a sharp knife.
Cut the flesh of the pumpkin into cubes of 2 cm.
Cut the onion into slices and the garlic fine.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
Heat the oil in a large pan with a thick bottom. Fry the pepper, garlic, onion and curry powder for 2 minutes on medium heat.
Add the pumpkin and fry for 2 minutes.
Add the stock, bring to a boil and simmer for 15 minutes on low heat.
Remove the pan from the heat and puree with the hand blender until smooth.
Spoon the soup into bowls. Spoon crème fraiche and serve in each bowl.

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Nutrition

230Calories

Sodium33% DV800mg

Fat29% DV19g

Protein8% DV4g

Carbs3% DV10g

Fiber12% DV3g

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