Pumpkin Soup with Carrot and Egg
Ingredients
- —150 g pumpkin cubes
- —1 medium carrot
- —1 spring onion
- —1/2 clove garlic
- —1 egg
- —400 ml water
- —1/4 vegetable bouillon cube
- —1 tsp curry powder
- —pepper to taste
- —salt to taste
Instructions
Bring water with the vegetable bouillon cube to a boil.
Add pumpkin, carrot, and garlic, and cook for about 12 minutes until the vegetables are soft.
Add the curry powder and let it simmer gently for another 2 minutes.
Puree the soup until it has a creamy texture.
Meanwhile, boil the egg for about 7 minutes until semi-hard and peel it. Cut the egg in half.
Ladle the soup into a bowl and place the egg on top.
Garnish with the spring onion and season with pepper and salt.
A soft, warming soup where sweet pumpkin and carrot come together with warm spices. The boiled egg provides a rich base and completes the bowl without heavy sauces.
Serving Tip
Serve the soup warm with the soft egg on top so the creamy yolk mixes beautifully through the soup.
Storage Tip
The soup can be stored in a sealed container in the refrigerator for up to 2 days and gently reheated.