Indian cuisine also has its hidden charms and one of them is our spicy pumpkin soup, which will not leave anyone indifferent.
- Hokkaido pumpkin
- Curry powder
- Freeze dried chili powder (we recommend Red Habanero)
- Coconut milk
- Soup base
- Sour cream
Peel the pumpkin and cut it into small pieces. In a deep pot, fry the onion and celery, and a clove of garlic, half to a teaspoon of freeze dried chili powder, curry to taste, and fry everything together.
Then add the pumpkin, fry a little more for a deeper taste, and pour over the soup base and coconut milk to taste.
Cook until all the vegetables are cooked, then grind everything together with a stick mixer into a smooth broth.
Serve with salty bread croutons and sour cream.