The pumpkin contains beta-carotene and folic acid in larger quantities. Beta-carotene is converted by the organism into the required amounts of vitamin A. Sufficient vitamin A – supply of the body – contributes to the health of skin and mucous membranes as well as the blood cells. In addition, the eyes are dependent on this vitamin as well as the entire metabolism.
In addition, the eyes are dependent on this vitamin as well as the entire metabolism.
Ingredients for 3-4 servings
For the soup
- remove 750g of orange pumpkin seed and cut into cubes
- 2 onions – finely chop
- 1 half a dozen pieces of ginger – grate
Liquid ingredients and spices
- 3 coconut oil
- tablespoons 250 ml cream (alternatively soya or oat cream)
- 2 TL Curry
- 1-2 tsp vegetable stock without yeast
- 1 tsp cinnamon
- 1/2 bd parsley – chop finely salt
- crystaland black pepper
Preparation
Preparation time approx. 35 minutes
Heat the oil in a saucepan and fry the onions in a medium heat until translucent.
Add the pumpkin to the onions and fry for about 3 minutes with occasional stirring.
Then fill with enough hot water so that the pumpkin is just covered. Stir in the vegetable broth, salt, pepper, cinnamon and curry and simmer for about 10 minutes until the pumpkin is cooked.
Remove the pot from the heat, stir in the cream and puree the soup. Then taste again.
on plates and with the chopped parsley Spread and the grated ginger sprinkled serve.