We use cookies to offer the best possible user experience on our website. We also use third-party cookies, to deliver personalised advertisement messages. By using our website you agree, that cookies can be saved on your device. Further information on the cookies used and on how to disable them can be found here.

Curry pumpkin soup with amaretti

Ingredients for 4 persons:

200g pumpkin, peeled and de-seeded
20g garlic
20g carrots
30 g butter
1l vegetable stock or water
1 clove of garlic, peeled
1 tsp curry
Salt and pepper from the mill
80ml cream

1 tblsp roasted pumpkin seeds
2 tblsp crumbled amaretto biscuits
1 tblsp parsley, finely chopped

Cut the pumpkin into cubes.
Clean the garlic, peel the carrots, cut both into cubes and lightly braise in butter.
Add the pumpkin and continue to braise.
Pour on the vegetable stock and boil until the vegetables are soft.
Puree the soup in the mixer with the garlic and curry, season with salt and pepper.
Before serving, add cream to the soup and briefly allow to froth.
Garnish the soup with roasted pumpkin seeds, amaretti crumbs and parsley and serve.