Ingredients
-
1 Hokaido pumpkin
-
2 Carrots
-
1 Onion
-
2 Garlic clove
-
1 tsp Ginger powder
-
1 tsp Nutmeg
-
1 tsp Curcumin
-
Salt and Pepper
-
Sour creamOptional
-
Pumpkin seedsOptional
-
Pumpkin oilOptional
Directions
For the benefits of using pumpkin seed oil read on our blog.
Visited 1,434 times, 1 visit(s) today
Steps
|
1
Done
|
Preparation:Cut the pumpkin in the middle and remove the seeds. Cut the onion, garlic and pumpkin to pieces. Cut the carrots to circles. |
|
2
Done
|
In a medium sized pan heat 2 tbsp cooking oil. Add the onion and fry it until it becomes transparent. Add the garlic and fry until it starts smelling. |
|
3
Done
|
Add the carrots and the pumpkin. Fry until all pieces get a crust. |
|
4
Done
|
Add the spices and approximately 1 L hot water. |
|
5
Done
|
Cover the pan and cook at medium heat for 30 min. Stir occasionally. |
|
6
Done
|
Using a hand mixer blend all ingredients. |
|
7
Done
|
If the soup it too thick you can add more water. |
|
8
Done
|
Serving:Divide the soup to 4 bowls. |
|
9
Done
|
Decorate with 1 tbsp sour cream, some pumpkin seeds and pumpkin oil. |
