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Ana Molina

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Recipe of Pumpkin Soup with Ginger and Curry
Recipe

Pumpkin Soup with Ginger and Curry

30 mins
20 mins
Low
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This soup is ideal in this cold season. It is delicious, it is very easy to make and its rich flavor of yellow squash, carrot, curry and ginger will conquer you.
Learn more about Ana Molina

Ingredients

6 portions
  • 1 kilo pumpkin, yellow
  • 500 grams carrot
  • 1/2 onions, chopped
  • 1 clove garlic, chopped
  • 2 tablespoons oil, pumpkin seed
  • 1 tablespoon oil
  • 1 1/2 liters chicken soup
  • 2 tablespoons curry powder
  • 2 tablespoons ground ginger
  • to taste salt and pepper
  • 1 tablespoon oil, pumpkin seed to decorate
  • to taste parsley, to decorate
  • to taste sour cream, to decorate

Preparation

Wash, peel, remove the seeds and chop the pumpkin into small squares.
Wash, peel and chop the carrot.
In a pan put the 2 tablespoons of pumpkin seed oil, one oil and fry the onion and garlic. Reservation.
Heat the chicken broth and add the pumpkin and carrot so that they cook and remain soft.
When they are soft, blend with a little broth, onion, garlic and ginger. There should be a teresa consistency and thick.
Pour into a pot, season with salt, pepper and curry.

PRESENTATION

Serve with a splash of pumpkin seed oil, a few leaves of parsley, cream and pumpkin seeds.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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