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
- 2 tbsp sliced almonds
Season: Fall, Winter
Dish Type: First courses and starters
Price: € € €
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HOW TO MAKE ROASTED PUMPKIN CURRY SOUP
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.