Pumpkin soup with apple and curry – a detailed recipe cooking. 
Time: 1 hour. Complexity: easy Quantity: 3 l. Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2.2 kg nutmeg squash (2 large)
- 700 gr. (4 pcs.) Sweet apples
- 2 tbsp. l (30 gr.) Butter
- 2 tbsp. l olive oil
- 4 tbsp. chopped onions (3 large)
- 2 tbsp. l yellow curry powder
- 2 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp. water
- 2 tbsp. apple cider or juice
Recipes with similar ingredients: nutmeg pumpkin, apples, apple juice, apple cider, curry
Recipe preparation:
- Heat butter and olive oil, put onion and powder curry into a large saucepan and fry without a lid over low heat in for 15-20 minutes, until the onion is soft. Periodically mix.
- Peel the pumpkin, cut in half and remove the seeds. Cut into big pieces. Peel the apples, peel the seeds and chop coarsely. Add pumpkin, apples, salt to the pan with onions, pepper and 2 tbsp. water. Bring to a boil, cover and cook over low heat for 30-40 minutes, until pumpkin and apples soften. Pass the soup through a coarse grinder grater or puree in a food processor.
- Pour the soup back into the pan. Add apple cider or juice. If necessary, add water to achieve that consistency, which you like. The soup should be slightly sweet and sufficient thick. Try salt and pepper and serve hot. To that white wine is like a dish.
