Pumpkin soup with parsley

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Today another delicious recipe from  Renée Kemps  on Culy.nl, this time for pumpkin soup.

For 8 people:

  • 1 red bell pepper
  • 2 red kuri pumpkins (small orange round pumpkin)
  • Handful of fresh parsley
  • 3 cubes of vegetable stock
  • 1 liter of boiling water
  • 500 ml milk
  • 250 ml crème frache
  • Salt and pepper
  • Pinch of curry powder
  • 3 tablespoons olive oil

Heat the oil in a large pan. Cut the bell pepper into small pieces and stir fry until soft. Meanwhile, peel the pumpkins, hollow them out and cut them into small pieces. Bake the pumpkin for 5-10 minutes.

Add a liter (or slightly less/more, depending on the size of the pumpkin) of water, making sure the pumpkin is just covered. Let this cook in its entirety for about 15 minutes, until everything has softened. Puree the whole with a stick blender.

Add the half liter of milk and stock. Let it boil for a while and then add the fresh parsley, curry powder, salt and pepper.

Serve with a little crème frache and, if desired, some grated cheese.

Source: Culy by culy.nl
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