Glazed Pumpkin Soup

Rating: 3.619 / 5.00 (42 Votes)

Total time: 1 hour



First heat the fat, peel the onion, chop finely and fry in the hot fat until translucent, paprika powder and cumin come, stir thoroughly, then deglaze with vinegar.

Finely grate the pumpkin, add and salt. Stir often so that nothing burns. If necessary, pour in vegetable soup, turn down heat and simmer, covered, until squash is al dente.

Add tomatoes, curry powder and ginger powder, season to taste, puree and pour into prepared rex jar while still hot.

Place rex ring on top (must be dry). Pour about 1 tsp of alcohol in the lid, light it and put it on the jar. Let everything cool upside down.

When you want to serve the soup, stir in the sour cream after heating.

Preparation Tip:

Refine the pumpkin soup with coconut milk instead of sour cream, so it gets an exotic touch.

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