Curry and ginger pumpkin soup, delicious!
This is a velvety and thick soup, so simple and quick to do, only one word describes it: superlicious! No matter how much of it you do, there’s never enough.
There is a lot of different recipes, today: ginger and curry
600 grams peeled and cubed pumpkin
4 tbsp. olive oil
2 tsp ginger powder
1 tsp curry powder
Salt and pepper to taste
A few flaked almonds
Whether you opt for frozen or fresh pumpkin, just drop the cubed pumpkin into a saucepan, add cold water up to the middle height of pumpkin cubes, add salt and pepper, add ginger and curry powder, and let simmer for about 15 to 20 minutes or until pumpkin is tender all the way through
Pour the cooked pumpkin into a blender with some of the cooked water, or with an immersion blender, and blend, adjust thickness of soup by adding the rest of cooked water, adjust spices to taste
Add a spoonful of olive oil and a few flaked almonds to each serving
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