Members of the household commented "very tasty, completely different, unusual", nobody expected such a taste. Pumpkin the main ingredient, wasn't playing the lead role, orange juice and milk was. Although the recipe calls for adding chilly paper, you may omit it or minimize, spicy dishes are not always liked by everyone.
Ingredients for approx. 3 - 3.5 liter of cream soup:
2 kg pumpkin Hokkaido
1.5 liter of vegetable stock
500 ml of orange juice "clean"
400 ml coconut milk, organic
3 tbsp rapeseed oil / coconut oil, organic
3 - 4 shallots
1 - 2 tsp curry powder
1 chili pepper or replacement in the form of the ground one (1 tsp)
Sea salt and color pepper to taste
In addition:
Roasted pumpkin seeds
Coconut flakes
Directions:
Wash pumpkin and cut into cubes. Peel and chop shallots, chop chill and both add to a large pot with a hot oil in a bottom and fry for a few minutes. Add broth and pumpkin. Bring to a boil, reduce heat and cook 15 -20 minutes. Then add milk and juice and cook for another 15 minutes - until pumpkin is tender. Pour the soup in a blender until creamy. Serve sprinkled with pumpkin seeds and coconut flakes.
The recipe was found in the newspaper.
