Ingredients for 6 people:
750 g pumpkin pulp
250 g potatoes, mainly firm boiled
2 carrots
2 leeks
2 onions
6 tablespoons oil
2 tbsp curry
2 tsp flour
500 ml vegetable broth (ready-made)
400 ml whipped cream
salt, pepper from the mill
some lemon juice
1-2 tsp pink berries
Preparation:
1. Cut pumpkin into small wedges. Peel, wash and cut the potatoes and carrots into pieces. Clean, wash and cut the leek into rings.
2. Peel and dice the onions. Heat oil in a large pot. Add the prepared ingredients except for the leek in it. Dust with curry and flour and pour in the broth. Cover and cook for 30 minutes.
3. Pour in the cream and add the leek. Simmer gently for another 10 minutes.
Season to taste with salt, a little pepper and lemon juice. Serve with pink berries
sprinkled.
Preparation time approx. 75 minutes
Per serving approx.
Calories: 365
Joule: 1528
Protein: 5,2 g
Fat: 30,4 g
Carbohydrates: 18 g
(FoodCentrale by ddp images)
