Pumpkin soup with curry and honey – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 295, total fat 6.5 g, saturated fat g., proteins 11.5 g. carbohydrates 56 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes 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:
- 1 peeled nutmeg pumpkin (weighing approx. 1200 g.), diced 3 cm thick.
- 1 tbsp. l canola oil
- 1 medium onion chopped (approximately 2 Art.)
- 2 chopped garlic cloves
- 6 tbsp. chicken or vegetable stock
- 1 tbsp. l and 2 tsp curry powder
- 0.5 tsp salt
- 2 tbsp. l honey
- Some natural yogurt, pumpkin seeds for decoration
Recipes with similar ingredients: pumpkin, curry, honey, yogurt
Recipe preparation:
- Heat oil over medium heat in a 5 liter pan. Add onion and garlic, fry until they are softened, 6-7 minutes. Add pumpkin, broth, curry powder and salt, bring to boiling. Reduce heat and simmer slowly until pumpkin becomes soft, about 12-15 minutes. Remove from heat, add and stir the honey and grind with a blender until smooth. Add salt to taste. Pour into soup bowls, decorate yogurt and seeds. Exit: 1.5 tbsp. per serving.
