Pumpkin Soup with Cranberries
Level
Easy
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- Ingredients
- Instructions
- 1 3/4 Hokaido pumpkin (pulp)
- 1 potato (floury)
- 1 onion
- 1 piece of ginger (walnut-size)
- 2 Tbsp oil
- 1/2 tsp Madras curry powder
- 3 cups vegetable stock (instant)
- 1 bunch spring onions
- 1 3/4 heavy cream
- 1/2 cup dried cranberries
- Squeezed-juice from 2 oranges
- Salt and pepper
- Dice pumpkin. Peel potato, wash and cut into pieces. Peel and dice onion. Peel and cube ginger.
- Heat oil in a large pot and saute onion, ginger, and curry. Add pumpkin and potato, and cook briefly. Pour in vegetable stock and simmer covered for 30 minutes.
- Clean and wash spring onions, and finely chop. Puree pumpkin in the soup. Add cream and cranberries to the soup and bring to a boil. Season with salt and pepper. Add spring onions and orange juice, and cook for 5 minutes, but do not boil. Season to taste again.
- Tip: Fresh cranberries can be used instead of dried cranberries during the months from October to January. Saute 3/4 cup of fresh cranberries in 1 tsp of herb butter and sprinkle with 1 tsp of sugar. Add cranberries to pumpkin. Puree everything in the soup and pour in cream. Then continue working on the recipe above.
- 1 3/4 Hokaido pumpkin (pulp)
- 1 potato (floury)
- 1 onion
- 1 piece of ginger (walnut-size)
- 2 Tbsp oil
- 1/2 tsp Madras curry powder
- 3 cups vegetable stock (instant)
- 1 bunch spring onions
- 1 3/4 heavy cream
- 1/2 cup dried cranberries
- Squeezed-juice from 2 oranges
- Salt and pepper
- Dice pumpkin. Peel potato, wash and cut into pieces. Peel and dice onion. Peel and cube ginger.
- Heat oil in a large pot and saute onion, ginger, and curry. Add pumpkin and potato, and cook briefly. Pour in vegetable stock and simmer covered for 30 minutes.
- Clean and wash spring onions, and finely chop. Puree pumpkin in the soup. Add cream and cranberries to the soup and bring to a boil. Season with salt and pepper. Add spring onions and orange juice, and cook for 5 minutes, but do not boil. Season to taste again.
- Tip: Fresh cranberries can be used instead of dried cranberries during the months from October to January. Saute 3/4 cup of fresh cranberries in 1 tsp of herb butter and sprinkle with 1 tsp of sugar. Add cranberries to pumpkin. Puree everything in the soup and pour in cream. Then continue working on the recipe above.
