Thanks to Curry Powder Claire Robinson Pumpkin Soup приобретает яркий цвет. 
Time: 1 hour. 40 min Difficulty: medium Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 nutmeg squash (1.4 kg.)
- Baked olive oil, plus 2 tbsp. l
- Coarse salt and black pepper
- 2 chopped shallots
- 1 liter chicken broth
- 2 tsp curry powder
Recipes with similar ingredients: clary pumpkin, shallots, curry
Recipe preparation:
- Preheat the oven to 190 ° C. Cut the pumpkin in half through the stalk and remove the seeds. Sprinkle slices with oil, salt and pepper and lay the squash down on a baking sheet. Bake until soft, about 1 hour. Remove the pumpkin from the oven, turn over and let cool enough so that it can be picked up by hand. Separate the flesh from the peel, fold in a bowl, discard the shell.
- In a large saucepan or roasting pan with a lid over medium heat Preheat 2 tbsp. l oils. Add shallots and fry until softness, about 6 minutes Add pumpkin pulp, chicken stock and curry powder. Bring to a boil. Reduce heat and simmer when low boiling, covering with a lid until the pumpkin boils, about 10 min.
- Cool the pumpkin mixture for about 5 minutes, and then put in a blender. Portions of puree soup in a blender until homogeneous state, transferring the finished mashed potatoes to a clean pan. Salt and pepper the soup to taste and boil for a few more minutes over medium heat to mix tastes. Pour the soup over Serving plates and serve immediately.
