Curry Pumpkin Puree Soup – A Detailed recipe cooking. 
Photo of the dish:Robin Miller Time: 15 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 halves of fried nutmeg pumpkin
- 2 tbsp. vegetable broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp curry powder
- Lime zest, pumpkin seeds for decoration, optional
- Lime sauce: 0.5 tbsp. nonfat sour cream
- 0.25 tsp lime zest
- 1 tbsp. l lime juice
- Whip all the ingredients for the sauce.
Recipes with similar ingredients: clary pumpkin, garlic powder, onion powder, curry, sour cream
Recipe preparation:
- Scrub the pulp out of the pumpkin with a spoon. In a medium sized pan mix broth, pumpkin pulp, garlic powder, onion powder, curry powder, salt and pepper. Place the pot on medium heat and bring to a slow boil, cook for about 10 minutes. Beat the soup with a hand blender until smooth. Spill on deep plates. Serve with a spoon of lime sauce and pumpkin seeds, optional. Another variation of this soup, see recipe.
