4 PERS. | 45 MIN.

Pumpkin soup with apple and curry

WITH VEGETABLE STOCK

+ Gluten-free
+ Allergen-free
+ Additive-free
+ E-free

INGREDIENTS

1l vegetable stock Bouillon Herkules
1 large onion
1kg pumpkin
2 apples
coconut cream
curry powder
coriander

PREPARATION

Cut the onion, pumpkin and apples into pieces. Stir everything for 5 minutes with olive oil.

Add 1 liter of water with 2 tablespoons of stock to the bowl and let it boil for 30 minutes.

Mix it finely with a hand blender and season with plenty of curry powder and salt and pepper.

Before serving, finish with a splash of coconut cream and fresh coriander.

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