Pumpkin and Potato Soup with Asian Touch

Summary

Ingredients

• 1 ½ kg Hokkaido pumpkin (se), hollowed out, cut into small pieces
• 1 kg potato (s), peeled, cut into small pieces
• 400 g coconut milk
• 2 cloves garlic
• 2 onions)
• Vegetable broth
• curry
• soy sauce
• salt
• pepper
• Ginger, fresh or powder
• some butter

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Instructions

1. First, roughly chop the onions and garlic.
2. Meanwhile, butter can be heated in a large saucepan. When the butter is hot, put the finely chopped pumpkin and potato pieces and the onions in the saucepan and sauté. Shortly afterwards add the garlic and cook with it.
3. After a total of approx. 2 minutes, deglaze with a little vegetable stock, pour in the coconut milk and then pour the vegetable stock again until the potato, pumpkin, garlic and onion mixture is well covered with liquid. At this point I`m already seasoning with a little salt, pepper and curry.
4. Then it depends on how small the pumpkin and potatoes were cut, because the cooking time depends on that. I always cut everything into very small pieces and so the cooking time for me is 15-20 minutes. But in any case, everything should be well cooked.
5. Now take the pot off the heat, add a piece of ginger and puree everything with a hand blender. The desired consistency must now be worked out at this point. Personally, I like to eat the soup a little firmer, so I usually don`t add any more liquid. That is left to your own taste and discretion. Either water or vegetable broth can be used to expand. Now the soup can be seasoned with the spices, i.e. salt, pepper, curry, ginger, soy sauce and, if necessary, some chilli flakes.
6. If I`m not in too much of a hurry to finally eat this soup, I pass it through a fine sieve again, since all the small pieces are never mashed with the mash. This additional work step makes it a little finer, but it also tastes good beforehand.
7. By the way, this soup can be frozen wonderfully!