Description
So we butchered the last pumpkin, and it was the most beautiful and, surprisingly, very juicy. In post pumpkin - one of the essential vegetables, although many do not like her, but our family loves pumpkin, and carrot))) Well, and the ginger gives a nice spicy slight kick.
Ingredients
-
Pumpkin
250 g
-
Carrots
200 g
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Ginger
-
Onion
1 piece
-
Vegetable oil
100 ml
-
Honey
1 tsp
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Curry
1 pinch
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Salt
-
Pumpkin seeds
1 Tbsp
Cooking
The veggies are all clean
Cut into small pieces the onion, carrot and pumpkin and fry in vegetable oil on medium heat until the vegetables are darkened. For about 5 minutes.
Ginger finely chopped. Fry in a separate pan in 1 tbsp oil with the addition of curry, about 1 minute, stirring occasionally.
To combine the contents of both pans in the pot, pour hot water (1/2 volume of vegetables, however, it all depends on how thick you like soups). Simmer on medium heat for about 10 minutes.
Remove from heat, beat with a blender and return to fire, bring to boil, add honey and salt. Stir on and off
Serve sprinkled with sunflower seeds.
Bon appetit!
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