Pumpkin Soup with Mungbeans, Curry and Walnuts

For 4 Portions



1 Shallot, chopped
1 glove of Garlic, chopped
30g Butter
500g Pumpkin (I took butternut pumpkin), diced
1/4 Cup uncooked Mungbeans
7dl Vegetable Bouillon
1 Tsp. Curcuma powder
1 Tsp. Cumin powder
1 Tsp Coriander powder (I like the fresh coriander better, but didn’t have any at home)
4 Tsp. Creme fraiche
1 handfull Walnuts


The Mungbeans have to lay in cold water for about 2 hours. Then you cook them on a low heat for about an hour. I usually make a lot more and use them in Salads or rice dishes.

Heat up about 30g of Butter in a high pan and cook the Shallot and Garlic in it. Then add the Pumpkin dices and the cooked Mungbeans. Poor the Bouillon into the pan and add all the spices. At the end season it with Salt and Pepper and let it cook for about 10-15 minutes. Then I purée everything.

Crush the Walnuts and roast them in a pan.

Before I serve the soup bowl, I give a spoon full of Crème Fraiche on top and sprinkle some roasted walnuts over it.


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