Summary

Ingredients

• 500 g plums or plums
• water
• some preserving sugar (approx. 2 tablespoon)
• 1 pumpkin (se) (Hokkaido)
• 200 mg coconut milk
• 1 onion (s)
• 1 small ginger root
• 3 large potatoes
• 2 teaspoons, heaped curry powder
• 200 ml milk
• 1 cup yogurt (skimmed milk yogurt)

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Instructions

1. Wash the plums or plums thoroughly, stone them and slowly cook them with a little water until they have an even consistency. If necessary, beat the mass again with the hand blender so that the mass is nice and homogeneous. Then add the preserving sugar and bring to the boil for about 4 minutes. Set aside and let cool.
2. Wash and core the pumpkin. Cut the pulp into cubes of roughly the same size. Cut the onion into medium-sized cubes. Peel, wash and cut the potatoes into medium-sized cubes. Peel the ginger tuber and cut into fine cubes (depending on the degree of heat required, a piece the size of your thumb is usually sufficient).
3. Then cook the pumpkin cubes with 300 ml water, the coconut milk, the ginger, the potatoes and the curry powder on low heat until the pumpkin pieces have softened (approx. 20 minutes). Stir occasionally.
4. Add the plum puree and let it simmer, add the milk and puree everything with the hand blender until it has an even consistency. Spread the soup on plates and garnish with a spoon of skimmed milk yogurt in the center of the plate.