Recipe for Pumpkin soup
Ingredients List:
½ Hokkaido pumpkin, 2 shallots, 2 cloves of garlic, ½ bulb ginger, 1 tbsp. of vegetable broth, 200 g cream, 1 can of coconut milk, 2 medium potatoes, 2 carrots, 5 tbsp. sweet chili sauce, 1 tbsp. honey, salt, pepper, olive oil and curry powder for seasoning
Preparation:
Wash the pumpkin, remove the seeds and cut into small pieces. Peel the shallots, garlic, carrots, potatoes and the ginger and cut into rough pieces.
Combine this with the sweet chili sauce and the honey and cook bake on Granite-enamelled tray (40 mm) Convotherm Art # 3004034, in combi at 165°C/329°F for 25 minutes.
Then transfer into a pot and mix well with the vegetable broth, cream and the coconut milk and spread through a fine colander. Season the soup with the seasonings until taste.
½ Hokkaido pumpkin, 2 shallots, 2 cloves of garlic, ½ bulb ginger, 1 tbsp. of vegetable broth, 200 g cream, 1 can of coconut milk, 2 medium potatoes, 2 carrots, 5 tbsp. sweet chili sauce, 1 tbsp. honey, salt, pepper, olive oil and curry powder for seasoning
Preparation:
Wash the pumpkin, remove the seeds and cut into small pieces. Peel the shallots, garlic, carrots, potatoes and the ginger and cut into rough pieces.
Combine this with the sweet chili sauce and the honey and cook bake on Granite-enamelled tray (40 mm) Convotherm Art # 3004034, in combi at 165°C/329°F for 25 minutes.
Then transfer into a pot and mix well with the vegetable broth, cream and the coconut milk and spread through a fine colander. Season the soup with the seasonings until taste.