Acid-base test
Lunch
Lunch

Pumpkin soup with sour cream

Calorific value: 140 kcal / 586 kJ
1:00
4 portions
medium
Ingredients
  • 1 onion
  • 1 Hokkaido pumpkin (approx. 750 g)
  • 1 tbsp butter
  • 1 clove garlic
  • 1/2 l chicken stock
  • 1 tsp curry powder
  • Sugar
  • Ground nutmeg
  • 1 bay leaf
  • 1/2 bunch chives
  • 1/4 l milk
  • 4 tbsp sour cream
  • Salt
  • Pepper
  • 1 onion
  • 1 Hokkaido pumpkin (approx. 750 g)
  • 1 tbsp butter
  • 1 clove garlic
  • 1/2 l chicken stock
  • 1 tsp curry powder
  • Sugar
  • Ground nutmeg
  • 1 bay leaf
  • 1/2 bunch chives
  • 1/4 l milk
  • 4 tbsp sour cream
  • Salt
  • Pepper
preparation
step 1/4

Finely chop the onion. Dice the pumpkin. Melt the butter in a pan and sweat the onions until translucent. Peel and press the garlic and add the pumpkin and cook for approx. 5 minutes.

step 2/4

Pour in the stock, cover and simmer over a medium heat for approx. 15 minutes until the pumpkin has softened.

step 3/4

Purée the soup and season with curry powder, a pinch of sugar, a pinch of nutmeg and the bay leaf. Cover and simmer over a low heat for around 30 minutes.

step 4/4

Remove from heat, take out the bay leaf and stir in the milk. Season with salt and pepper and serve with a garnish of sour cream and chives.

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