Pumpkin Curry


400 g pumpkin
1 onion
1 clove garlic
olive oil
100 ml vegetable soup
1 teaspoon of curry powder
2 tablespoons sour cream
roughly milled pepper, salt
handful of fresh chopped coriander or parsley


Cut pumpkin into cubes. Chop onion and fry on olive oil. Add pumpkin, fry a few minutes and add the soup. Simmer about 10 minutes. Add finely chopped garlic, salt, pepper and curry powder. Cook on a very gentle heat for 10 minutes. Stir in sour cream and remove from the stove. Sprinkle with coriander or parsley. Serve hot with basmati rice, bread or baguette rubbed with garlic.


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