Kurisuppe | Red winter pumpkin soup | How to make Kurisuppe | Red winter pumpkin soup

By Namita Tiwari  |  31st Jan 2016  |  
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  • Kurisuppe | Red winter pumpkin soup, How to make Kurisuppe | Red winter pumpkin soup
Kurisuppe | Red winter pumpkin soupby Namita Tiwari
  • Prep Time

    10

    mins
  • Cook Time

    45

    mins
  • Serves

    2

    People

59

0





Video for key ingredients

  • Homemade Vegetable Stock

About Kurisuppe | Red winter pumpkin soup

Kurisuppe is a deliciously popular German soup enjoyed in cold months. The soup has a rich aroma of roasted vegetables and is healthy, hearty, wholesome and nourishing. Serve plain or with bread sticks, either way it is a perfect comfort food during winters.

Kurisuppe | Red winter pumpkin soup, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Kurisuppe | Red winter pumpkin soup is just mouth-watering. This amazing recipe is provided by Namita Tiwari. Be it kids or adults, no one can resist this delicious dish. How to make Kurisuppe | Red winter pumpkin soup is a question which arises in people's mind quite often. So, this simple step by step Kurisuppe | Red winter pumpkin soup recipe by Namita Tiwari. Kurisuppe | Red winter pumpkin soup can even be tried by beginners. A few secret ingredients in Kurisuppe | Red winter pumpkin soup just makes it the way it is served in restaurants. Kurisuppe | Red winter pumpkin soup can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Kurisuppe | Red winter pumpkin soup.

Kurisuppe | Red winter pumpkin soup

Ingredients to make Kurisuppe | Red winter pumpkin soup

  • 125 gms red winter pumpkin
  • 1 medium size onion
  • 2 pods garlic
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 cup vegetable stock
  • 1/2 cup low fat cream

How to make Kurisuppe | Red winter pumpkin soup

  1. Preheat the oven to 450 degrees Centigrade.
  2. Peel the pumpkin, dice into small pieces. Peel and slice onions into six pieces each. Peel the garlic.
  3. Arrange all the vegetables on a baking tray. Drizzle some olive oil and sprinkle salt over them.
  4. Lower the heat to 400 degrees. Bake for 30 to 35 minutes or till the vegetables start turning brown. The pumpkin pieces should turn tender.
  5. Transfer roasted vegetables into a blender. Add 1/2 cup vegetable stock. Blend to a fine paste.
  6. Empty soup in a pan. Add remaining stock according to desired consistency. Adjust salt. Boil for 3-4 minutes. Add cream and stir well.
  7. Serve hot. Sprinkle some herbs or some pepper before serving (optional)

My Tip:

Add milk in place of cream for a low fat version. You may add 1/2 cup coconut milk to get a vegan soup. Do not boil after adding coconut milk.

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