Pumpkin Soup

1. 1

   Cut the onion, the Spanish pepper, bell peppers and the garlic small.

2. 2

   Clean the pumpkin and potato and cut them in large chunks.

3. 3

   Take a soup pan with a heavy base and saute the onion, pepper and paprika for 10 minutes in oil.

4. 4

   Add the potato, pumpkin and garlic; bake it for 5 more minutes and poor over the hot stock.

5. 5

   Cook it until all the ingredients are very soft; puree into a nice and smooth consistency. Season with masala Kerrie, pepper and salt. Garnish with coriander if you like. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.