Pumpkin Cream Soup


  • 1/2 onion
  • 1/2 pumpkin
  • 5 medium size potatoes
  • Salt
  • White pepper
  • Coriander seeds
  • Curry
  • Ginger

Chop the onions and put them in hot oil. Remove the pan off the fire when the onions turn golden. Cut the potatoes and pumpkin in same size squares. Saute them in the hot pan with the onions and then add water. The water must cover all the vegetables.

When the vegetables are cooked put them in a blender and make it in a smooth creamy consistency.

Put it back in the stove and cook it with the spices. Put the spices in a tea bag or something similar so you can add or remove the spices as much as you want.

Serve the soup with pumpkin seeds, pumpkin oil, bread croutons or sour cream.



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