Pumpkin cream soup with crab stick julienne
Spicy pumpkin cream soup with delicate julienne of crab sticks
Ingredients
| pumpkin flesh 750 g |
| onions 160 g |
| garlic 6 cloves |
| cream (20%) 200 ml |
| chicken broth 50-100 ml |
| crab sticks 150 g |
| parsley 5 g |
| olive oil 30 ml |
| TO TASTE: |
| salt |
| fresh chili pepper |
| curry |
| turmeric |
| oregano |
| black pepper |
Instructions
Step 1
Dice the pumpkin into medium-sized cubes, and cut the onion and garlic into random shapes. Place the vegetables in a baking dish, salt, drizzle with oil and cover tightly with foil. Bake at 170 degrees for 40-60 minutes.
Step 2
Transfer the vegetables to a saucepan, pour in the cream and whisk with a blender, gradually pouring in the stock, until the consistency of liquid sour cream. Add the curry, turmeric, oregano, salt, stir and bring the soup to a boil.
Step 3
Prepare the julienne. Slice the crab sticks, combine them with chopped parsley and chili pepper. Season with salt and pepper, pour in the oil and stir.
Step 4
Serve the soup with julienne of crab sticks. Enjoy.
