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Recipe
First course
Pumpkin Soup With Apples, Curry And Thyme
By FDL
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An easy pumpkin soup recipe with a twist: add some apples and curry to turn this traditional Halloween and Thanksgiving recipe into a tasty vegetarian dish
Ingredients
Ingredients
- Pumpkin 300 g, Hokkaido variety, chopped
- Vegetable stock 700 ml
- Organic apple rings 350 g
- Liquid cream 2 tbsp
- Thyme 2-3 sprigs
- Ginger 1 tsp, fresh and grated
- Curry 2 tsp powder
- Apple 1 small, organic, sliced or grated
- Cream 80 ml, whipped
Info box
- Cooking time
- Recipe category First course
- Recipe yield 4
Preparation
Cook the pumpkin in the vegetable stock. After around 10 min add the apple rings and cook until they are soft then puree with a hand mixer.
Stir in the liquid cream, thyme leaves, ginger and the curry powder and season with salt. Simmer for 10 min and then pour into soup bowls. Garnish with the apple and serve with a dollop of cream on top.
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