Summary

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

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Instructions

1. 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.
2. Cut the peppers into small cubes.
3. 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.
4. I always do it in the pressure cooker, then at level 2 it only takes about 8-12 minutes.
5. Add the corn and coconut milk and cook for another 5 minutes. Season to taste with salt and pepper.
6. Scatter the roughly chopped basil on top before serving.