Wednesday, 16 September 2009

Pumkin Soup

2 big carrots
2 leeks
half a Hokkaido pumpkin of middle size
3 tbsp Olive oil
50 ml Orange juice
Curry powder
1-2 L vegetable broth
Clean, peal and cut the vegetables into cubes. Heat the oil in a big pan and add carrots, leeks and pumpkin. Saute shortly, than add the broth and let simmer for half an hour.
Now take a immersion blender and blend the soup. Add Curry powder, pepper and salt and taste. Serve the soup hot with parsley, pumpkin seed oil or breadcrumbs.

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