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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil and butter in a large saucepan and gently sauté the pumpkin with the onion and garlic for about 5 minutes until softened. | 2. Add the curry and thyme and cook for one minute then stir in the stock. | 3. Bring to the boil, season and simmer, partially covered, for about 15 to 20 minutes until the flesh is very soft. | 4. Strain off the liquid and reserve. | 5. Pass the solids through a food processor or blender and blend until smooth, adding the reserved liquid. | 6. Return to the pan and bring back to the boil. | 7. Stir in the cream and then check the seasoning. | 8. Pour into warmed soup plates and gently stir through the salami pieces. Sprinkle with the parsley leaves and serve with chunks of German rye bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
pumpkin flesh	1	lb		100.8667	0.0	22.44	0.5667
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	1		crushed	100.8667	0.0	22.44	0.5667
curry powder	1/2	teaspoon	mild	3.25	0.5583	0.1429	0.1401
thyme	1	pinch	dried	0.0505	0.0122	0.0028	0.0008
chicken broth	5	cups		390.6	9.45	55.692	13.104000000000001
cream	2 -3	tablespoons		0.0	0.0	0.0	0.0
german salami	4	ounces	chopped	100.8667	0.0	22.44	0.5667
sea salt black pepper			ground	100.8667	0.0	22.44	0.5667
flat leaf parsley				100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.