1litervegetable broth + possibly some extra to dilute
1. Pumpkin - Use small pumpkins to make the soup, because that way you can also use them as soup bowls. But if you've got a large one, you can use that as a big soup bowl to serve your soup. That looks super festive.2. Pepper and salt - To bring the soup to the right flavor add the salt and pepper just before serving. If you would do that earlier, the liquids will evaporate while cooking and your soup can get too salty.3. Alternatives - Butter - substitute butter for vegetable margarine or oil for a vegan recipe.4. Also delicious -Serve this soup with mummies to eat or creepy bread fingers for a nice Halloween touch.5. Storage -
This soup can be stored for up to two days in the refrigerator.
You can freeze this in an airtight container for up to two months.
6. Nutrition The nutrition is therefore per bowl of soup.
Slice the cap of the pumpkins.
Scrape with a spoon the seeds out (tip: roast the seeds for a snack)
Then scrape the flesh from the pumpkins and put this in a bowl. Set aside.
Peel the onion and garlic and slice them finely.
Put the butter in the pan and fry the shallot for about three minutes, then add the garlic and stir fry for another 30 seconds.
Stir the coriander, cumin, curry powder, and ginger with the onion mixture and bake for three minutes.
Add the pumpkin to the pan and pour as much stock into the pan so everything is just covered.
Bring the soup to a boil and turn the heat to low.
Let everything simmer for 20 minutes.
Puree the soup with an immersion blender and, if necessary, dilute with the stock to the desired thickness.
Heat it again until it's almost to the boil and season with salt and pepper.