Pumpkin & pear soup

(1) 5 Sterne von 5


  •     Serves 6 
  • 900 g   pumpkin flesh  
  • 1   large onion  
  • 1   clove garlic  
  • 40 g   butter  
  • 1   tbsp mild curry powder  
  • 600 ml   vegetable stock  
  • 2   to 3 sprigs fresh thyme  
  • 2   pears  
  • 2–3   tbsp double cream (optional)  
  • 300 ml   milk  
  •     salt and freshly ground black pepper 
  • 50 g   Stilton or other English blue cheese  


0 Minuten
ganz einfach
Cut the pumpkin into chunks, chop the onion and garlic. Heat the butter in a large saucepan and sauté the pumpkin, onion and garlic and for 10 minutes Add the curry powder then stir in the stock and thyme. Bring to the boil, then reduce the heat and simmer, covered for 30 minutes
Meanwhile, peel core and slice the pear. Place in a small pan with 2tbsp water. Cover and cook gently for about 10 minutes until very soft. Puree in a liquidizer or food processor. Stir in the double cream if using and set aside
Remove the thyme sprigs and puree the soup and return to the pan. Add the milk and heat gently. Season to taste with salt and pepper. Serve the soup with a swirl of pear puree on top and crumble a little stilton on top
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