Pumpkin Soup with Cranberries Recipe
Recipe Ingredients for Pumpkin Soup with Cranberries
| Amount | Ingredient |
|---|---|
| 400 grams | Hokkaido pumpkin, peeled |
| 1st Potato | 1st Onion |
| 1 pc | Ginger (size of a walnut) |
| 2 tbsp | Oil |
| 1 pinch | Curry powder |
| 750 ml | Vegetable broth (instant) |
| 3rd Spring onion (s) | 1 tsp |
| Herb butter | 175 g |
| Cranberries | 1 tsp |
| brown sugar | 200 ml |
| Whipped cream | 1 pinch |
| Salt and pepper | 2nd Oranges (juice) |
Pumpkin Soup with Cranberries Recipe Directions
Dice the pumpkin. Peel potatoes, wash and cut into pieces. Peel and dice the onion. Peel and chop the ginger.
Heat oil in a large saucepan. Onion, ginger and curry powder, sauté it. Add pumpkin and potato and saute briefly. Pour in broth, cover and let simmer for 20 minutes.
Spring onions, rinse, and chop finely. Herbal Heat butter, cranberries braise it and sprinkle with the sugar. About ¾ of the cranberries give the gourd. Everything in the soup puree. Pour in cream, add remaining cranberries and boil again.
Season with salt, pepper and sugar. Spring onions and orange juice into the soup and heat briefly, do not let boil. Soup season again.
