Recipe and photo – Hungarian Stephen Bator Hungarian Cultural Society
1 medium pumpkin (about 1 kg) – preferably hokkaido pumpkin
1 tomato
1 sweet and sour apple
120 g cream (can be coconut or other vegetable)
spicy red pepper (or ginger)
black pepper
curry powder
dill or parsley
handful of sesame or pumpkin seeds
salts
Boil water in a saucepan and add peeled and coarsely chopped pumpkin and apple pieces. There must be enough water to submerge everything.
Add one pinch of black pepper.
Cook for about 10 minutes. Add the diced tomato, add half a teaspoon of curry, 1/3 teaspoon spicy red pepper (or freshly grated ginger) and cook a little more until softened.
Remove from the hob and rinse with an electric shredder.
Add 120 g of cream, add salt to taste and heat slightly.
Pour into plates, sprinkle with chopped dill or parsley, sesame or pumpkin seeds.
The soup is served hot!
