Pumpkin soup with curry and honey
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 295, total fat 6.5 G., saturated fats G., proteins 11.5 G., carbohydrates 56 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 295, total fat 6.5 G., saturated fats G., proteins 11.5 G., carbohydrates 56 G., fiber G., cholesterol mg, sodium mg, sugar G.
Pumpkin puree soup with curry and honey - 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:
- 1 butternut squash (approximately 1200g), peeled and seeded, cut into 3cm thick cubes.
- 1 tbsp. l. canola oil
- 1 medium onion, chopped (about 2 cups)
- 2 finely chopped garlic cloves
- 6 cups chicken or vegetable broth
- 1 tbsp and 2 tsp curry powder
- 0.5 tsp salt
- 2 tablespoons of honey
- A little natural yogurt, pumpkin seeds for decoration
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Recipes with similar ingredients: butternut squash, curry, honey, yogurt
Cooking the dish according to the recipe:
- Heat oil in a 5-quart saucepan over medium heat. Add the onion and garlic and cook until softened, 6-7 minutes. Add the pumpkin, broth, curry powder, and salt, and bring to a boil. Reduce heat and simmer gently until the pumpkin is tender, about 12-15 minutes. Remove from heat, stir in the honey, and blend until smooth. Season with salt to taste.
Ladle into soup bowls and garnish with yogurt and seeds.
Exit: 1.5 cups per serving.
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