Pumpkin soup with parsley

Must Try

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
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

Thank you very much!

*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.


 

- Advertisement -spot_img

LEAVE A REPLY

Please enter your comment!
Please enter your name here

- Advertisement -spot_img

Latest Recipes

- Advertisement -spot_img

More Recipes Like This

- Advertisement -spot_img