Pompoensoep (Dutch Pumpkin Soup)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Deseed and dice 700 g Hokkaido squash, and roughly chop 1 carrot and 1 onion.

2. 2

   Briefly sauté 15 g grated ginger and 1 tsp curry powder in 1 tbsp oil, then add the vegetables and let them soften.

3. 3

   Pour in 800 ml vegetable stock and simmer for 20 minutes until tender.

   20:00
4. 4

   Blend until smooth and season with salt.