Pumpkin soup with curry seasoning
Votes: 4
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Pumpkin soup with curry seasoning - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 roasted butternut squash halves
- 2 cups vegetable broth
- 1 teaspoon garlic powder
- 1 tsp onion powder
- 1 tsp curry powder
- Lime zest, pumpkin seeds for garnish, optional
- Lime sauce:
0.5 cups low-fat sour cream - 0.25 tsp lime zest
- 1 tbsp lime juice
- Whisk together all the ingredients for the sauce.
We recommend
Recipes with similar ingredients: butternut squash, garlic powder, onion powder, curry, sour cream
Cooking the dish according to the recipe:
- Scoop out the pumpkin flesh with a spoon. In a medium saucepan, combine the broth, pumpkin flesh, garlic powder, onion powder, curry powder, salt, and pepper. Place the saucepan over medium heat and bring to a simmer, cooking for about 10 minutes.
Blend the soup with an immersion blender until smooth. Ladle into deep bowls. Serve with a dollop of lime sauce and pumpkin seeds, if desired.
Another variation of this soup, see recipe.
Author of the recipe - Robin Miller is a food writer and nutritionist.
Categories:
recipe / Vegetarian dishes / Dinner / Soups / Creamy soups / / Pumpkin dishes / Pumpkin soups
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