• 32d573aee38067346997fbef97efa5fe

Pumpkin Peanut Soup

Pumpkin peanut soup with boiled egg!

Prep
Cook
Serves 2people
Ingredients
Ingredients per 2 people
300
gr pumpkin
1
carrot
4
spring onions
2
eggs
2
flatbreads
3
tbsp curry powder
2
tbps peanut butter
1
garlic glove
3/2
cube vegetable stock
Olive oil
Salt & pepper
Directions
1.
Boil 400 ml of water per person for the soup in a saucepan.
2.
Cut the carrot into slices, the pumkin into small cubes and the spring onion into fine rings. Keep the green part 1 tbsp per person separate for the garnish. Mince the garlic.
3.
Heat a splash of olive oil in a soup pan with lid over high heat. Add the garlic, carrot, pumpkin cubes, curry powder and other spring onions. Stir fry for 2 minutes. Then add 300 ml of the boiling water per person, crumble 3/4 stock cube per person above the pan and bring to a boil covered. Let the soup simmer gently for 14 - 16 minutes.
4.
Meanwhile, bring water to a boil in a saucepan and boil the egg, covered, hard for 6 – 8 minutes. Scare under cold water. Peel the egg and cut it in half.
5.
Warm the flatbreads up 30 seconds per side in a dry frying pan over medium heat. Remove the soup from the heat, add the peanut butter and puree with a hand blender. Add extra boiling water if you want to dilute the soup. Season with salt and pepper.
6.
Divide the soup over the soup bowls, place the egg in the soup and garnish with the retained green part of the spring onion. Serve with the flatbread.
7.
Bon appetit!

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