Easter brunch menu: pumpkin mustard soup
Preparation method
Heat the oil in a pan and fry the onion, together with the curry, for 1 minute. Add the pumpkin and apple, fry briefly and add the stock. Let it simmer for about 15 minutes until the pumpkin is done, add the mustard and puree the soup with a hand blender. Serve the croutons.
Ingredients
What is needed:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 teaspoons curry powder
- 500 g pumpkin, peeled and cut into small cubes
- 1 apple, peeled and cut into small pieces
- 1 liter vegetable stock
- 2 tbsp Groningen mustard
- croutons
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