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Pumpkin soup
| Preparation : 20 min | Resting : - |
| Cooking : 15 min | Equipment : |
| Difficulty : | Rating : 1 rates |
| Download the recipe : | |
Serves 6
:
| 650 | g of pumkin |
| 1 | fresh ginger |
| 20 | g of butter |
| salt, pepper |
| ½ | onion |
| 1 | tsp of curry powder |
| 600 | ml of water |
| 1 | Peel and wash the pumpkin, onion and ginger. |
| 2 | Slice the onion in the midi bowl with the 2-mm slicing disc. Set aside. |
| 3 | Slice the pumpkin, followed by the ginger. Set aside. |
| 4 | Soften the onion in the butter in a thick-bottomed pan. Add the pumpkin and ginger and cook for 2 minutes, stirring constantly. |
| 5 | Add the water and season to taste. Simmer gently for 10-15 minutes. |
| 6 | Pour the soup into the main bowl fitted with the metal blade and the Blendermix. Blend continuously for 1-2 minutes. |
Chef’s tip
For a milder taste, add a little crème fraîche.
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