Pumpkin Soup with Ginger and Curry

Ana Molina
Ana Molina
This soup is ideal for the cold season. It is delicious, very easy to make, and its rich flavor of yellow pumpkin, carrot, curry, and ginger will win you over.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 kilo zucchini , yellow 1 kilo zucchini , yellow
  • 500 grams carrot 500 grams carrot
  • 1/2 onions, chopped 1/2 onions, chopped
  • 1 clove garlic, chopped 1 clove garlic, chopped
  • 2 tablespoons oil , pumpkin seed oil 2 tablespoons oil , pumpkin seed oil
  • 1 tablespoon oil 1 tablespoon oil
  • 1 1/2 liters chicken broth 1 1/2 liters chicken broth
  • 2 tablespoons curry powder
  • 2 tablespoons ginger powder 2 tablespoons ginger powder
  • salt and pepper salt and pepper
  • 1 tablespoon oil , pumpkin seed oil for decoration 1 tablespoon oil , pumpkin seed oil for decoration
  • parsley , for decoration parsley , for decoration
  • sour cream , for decoration sour cream , for decoration
Preparation
30 mins
20 mins
Low
  • Wash, peel, remove the seeds, and chop the pumpkin into small cubes.
  • Wash, peel, and chop the carrot.
  • In a skillet, heat 2 tablespoons of pumpkin seed oil and one of regular oil, and sauté the onion and garlic. Set aside.
  • Heat the chicken broth and add the pumpkin and carrot to cook until soft.
  • When soft, blend with a little broth, the onion, garlic, and ginger. It should have a creamy and thick consistency.
  • Pour into a pot, season with salt, pepper, and curry.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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