|
ingredients for 4 persons
400g hokkaidos, unpeeled
2 carrots
4 potatoes
2 onions
800ml vegetable broth
2 tbsp rape oil
salt, pepper, curry powder, nutmeg
freshly grated ginger
2tbsp creme fraiche or soured cream
roasted almond slivers
dice pumpkin, carrots and potatoes. chop onions and saute them in oil. add vegetable, roast gently, pour in the broth. simmer for 10-20 minutes, then puree. season to taste with salt, pepper, curry powder, nutmeg and ginger. serve each soup portion topped with a teaspoon of creme fraiche and some roasted almond slivers.
|
