Exotic Hokkaido Pumpkin Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pumpkin meat, (Hokkaido)
- 1 onion (s)
- 1 clove garlic
- 2 cm ginger root
- 1 red pepper (s)
- 2 tablespoons oil
- 1 tablespoon curry paste, red
- 1 liter vegetable stock
- 200 g corn, canned
- 200 ml coconut milk
- salt
- pepper
- some basil
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin open in the middle, remove the seeds with a tablespoon and cut the meat into 2 cm cubes. You don`t necessarily have to peel the Hokkaido. Peel and chop the garlic, ginger and onion.
- Cut the peppers into small cubes.
- Put the oil in a saucepan and sauté everything at medium temperature. Add the curry paste and deglaze with the vegetable stock. Now simmer the soup for about 25 minutes at a low temperature, until the vegetables are soft.
- I always do it in the pressure cooker, then at level 2 it only takes about 8-12 minutes.
- Add the corn and coconut milk and cook for another 5 minutes. Season to taste with salt and pepper.
- Scatter the roughly chopped basil on top before serving.
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