Summary

Ingredients

• 3 kg pumpkin (se)
• 3 carrot (s)
• 2 onions)
• 2 cloves garlic)
• 3 teaspoons Garam Masala spice mix
• 1 teaspoon cumin, ground, possibly more or less
• 2 teaspoons coriander
• 1 teaspoon turmeric
• 2 teaspoons curry paste
• 2 ½ liters vegetable stock or water
• 1 large potato (s), peeled
• Coconut milk to taste
• salt and pepper
• oil

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Instructions

1. Peel the pumpkins, remove the seeds and tough fibers and cut the meat into medium-sized cubes. Peel the carrots and cut into large pieces.
2. Chop the onions, press the garlic and fry in oil until translucent. Now add all the spices and the curry paste and roast briefly. Add pumpkin and carrots. Mix well and fill up with the stock (or water). Rub a potato into it, this will make the soup nice and creamy. Cook the soup until the pumpkin is soft.
3. Then puree, season with salt and pepper. Add coconut milk to taste, the more, the rounder and finer the soup tastes.
4. You can also add coconut milk to the table afterwards, as much as you like. Is also a great decoration tip.
5. If you want it easier, you can only take Garam Masala, but then more accordingly. The quantities are intended for the soup as a main course.