Roasted Pumpkin Curry Soup

1 Mins read

We have prepared cream of pumpkin with chives, roasting it first in the oven. It also has sesame seeds and curry and topped with sliced ​​and roasted almonds.


People:4 Time:55 min Calories:90 Cal


  •  1 kg pumpkin
  •  2 chives
  •  olive oil
  •  3 cloves of garlic
  •  300 ml vegetable broth
  •  2 tsp sesame seeds
  •  curry
  •  Salt
  •  2 tbsp sliced ​​almonds

Diet: Mediterranean

Season: Fall, Winter

Technique: Oven

Dish Type: First courses and starters

Price: € € €

Difficulty: Easy

If you are also want to How to make Toast With Roasted Vegetables And Anchovies


1. Bake the pumpkin

Peel the pumpkin and remove the seeds and filaments. Cut the pulp into cubes and put them on the oven plate, with the washed and unpeeled garlic and the clean and washed chives. Water with a thread of oil and roast for 30 minutes in the oven preheated to 200º. Remove and let it temper.

2. Cut the onion and garlic

Cut the tender green part of the chives into rings and reserve them for garnish. Chop the rest and peel the garlic. Blend both with the pumpkin until you get a puree. Add the hot broth and 1 teaspoon of curry, and cook for 10 minutes.

3. Roast the almonds

Toast the almonds without oil. Remove them and season with a few drops of oil and a pinch of salt. Serve the hot cream sprinkled with the almonds, reserved chive rings and sesame.

To enjoy!

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