Vegetable Curry Soup – Vegetable Mulligatawny

Peel and finely chop the onions. Prepare the pumpkin (ready to cook, e.g. peel, remove woody parts and dirt), i.e. remove peel, seeds and spongy flesh. Cut into small cubes.

Peel the earth apples and dice them as well.

Heat the butter (1) in a large frying pan. Sauté the onions in it, stirring until light yellow. Now add the pumpkin and the potatoes and sprinkle with the curry. Steam everything briefly. Add the chopped tomatoes and the soup. Everything with closed lid 25 to 30 min. make.

In the meantime, cook the long grain rice in enough salted water until just tender. Drain and quench when cool.

When the pumpkin is soft, finely mash the soup. Add the long grain rice. Make the soup repeatedly over low heat for 5 min. Season with Worcestershire sauce, pepper, salt and curry if necessary.

Cut the toast into small cubes. Toast in butter (2) until golden brown. Sprinkle over the soup.

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