Madras Pumpkin Soup with Beans

Madras Pumpkin Soup with Beans


 is a time of coolness and rain, so a warming and filling dish is sought after. The best option is hot , and when it’s , it’s perfect.

Sopu with  paste by Patak’s is perfect. I combined the flavor of , , , and . I admit that most of the soup was eaten by my dad, it suited him perfectly.


Ingredients


  • 1 small hokkaido pumpkin
  • 1 pc red pepper
  • 1 pc sweet potato
  • 2 pcs tomatoes
  • 1 can of white beans
  • 1 pc onion
  • 1 tablespoon Madras paste from Patak’s
  • 700ml of broth
  • dried parsley
  • a few kale leaves
  • 150ml of cream 18% (soured cream)
  • 2 tablespoons of olive oil
  • salt pepper
  • for serving: sour cream, rice

Cut the onion and fry it in a pot. Add the Madras from Patak’s and fry for a while.

Dice the pumpkins, sweet potato and pepper and add to the onion. We fry for 3-4 minutes. Cut the and put it in the pot.

Pour the broth all over it. Cover and cook until the pumpkin and potato are soft. When the vegetables are soft, blend them.

Drain the beans, cut the kale into strips and add to the soup along with the dried parsley. We boil.

We add a spoonful of soup to the soured cream to warm it. Pour into the soup and mix.

We can season with salt and pepper.

Serve with rice and cream!

Enjoy your meal!


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