Curried Pumpkin Soup with Walnuts Recipe
Recipe Ingredients for Curried Pumpkin Soup with Walnuts
| Amount | Ingredient |
|---|---|
| 1 tsp | Rapeseed oil |
| 1st Onion, finely chopped | 1 / 2 tsp |
| Salt and pepper | 1 tsp |
| mild curry paste | L 1 |
| Hühnerbühe | 300 grams |
| Pumpkin | 130 grams |
| Walnuts, roasted and ground | 1 / 2 l |
| low-fat milk | 4 tbsp |
| Natural yoghurt | 4 tsp |
| toasted walnuts for decoration | 4th small branches of fresh herbs |
Curried Pumpkin Soup with Walnuts Recipe Directions
Peel the squash, cut into cubes and dampen with a little salt and water. Depending on the cook pumpkin places 20 to 40 minutes until the squash is soft. The cube can be deleted through a sieve and cool.
The walnuts for decoration in a nonstick fry pan. The herb branches wash, pluck off the leaves.
Finely chop the onion, sauté in a little oil and season with salt and pepper. Finally, stir in the curry paste and cook for another minute.
Add the broth and bring to a boil. Reduce heat, add pumpkin puree and milk and simmer for 10 minutes. Note: The soup must not boil, otherwise the milk coagulates.
Stir in the toasted and ground walnuts. Pour the soup into warmed bowls to fill and garnish with a dollop of yogurt and garnish with toasted walnuts and fresh herbs.
