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Pumpkinsoup with saffron and an Indian twist
Pumpkin soup with saffron and an Indian twist. With a hint of orange, garam marsala and turmeric. Tasty until the last spoon.
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Prep Time
40
mins
Cook Time
15
mins
Total Time
55
mins
Course
Soep
Cuisine
Indiaas
Servings
4
persons
Calories
46
kcal
This recipe is:
[recipe_key]
Equipment
convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
Soup pan
Blender
Ingredients
1x
2x
3x
400
grams
pumpkin
cut into cubes
1
tablesppon
sunflower oil
1
onion
finely chopped
1
teaspoon
garam marsala
3
pieces
saffron
1
teaspoon
turmeric
1
liter
water
1
cube
broth
1
teaspoon
orange zest
grated
Instructions
Preheat the oven to 200 degrees.
Cover a baking sheet with paper and divide the pumpkin on top.
Let the pumpkin bake for 40 minutes.
Heat the oil in a pan and fry the onion for 3 minutes until it is glassy.
Add the spices (garam marsala, saffron and turmeric and stir-fry everything for another minute to release the odors from the spices.
Add the water, the stock cube and the orange peel.
Let everything come to the boil and cook for 15 minutes.
Puree everything finely with the hand blender, taste and, if necessary, season with salt and pepper.
Serve immediately.
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