I’m in the Fall mood. That means making a lot of soup to keep my hydrated and warm, and its the season for pumpkin! I added a pinch turmeric rich curry to the vegetables and it is delicious!
Ingredients:
- 1 butternut squash, peeled and cubed
- 500 g of carrots, peeled and sliced
- 1 medium onion, peeled and chopped
- 6 sage leafs
- 1 pinch of curry
- 1 piece of fresh ginger, peeled and minced
- 1/4 of teaspoon of powder garlic
- 1 table spoon of olive oil
- 1 table spoon of creme fraiche
- salt to taste
- Put the olive oil in a pot, add the onion, carrot and pumpkin and cook till tender. Add the curry and mix with a spoon. Add some hot water or broth to cover the vegetables and let it simmer in low heat till the carrots are tender.
- Add all the other ingredients and use a immersion blender to make a creamy soup.